Chickpea Fritters with Coconut Chutney
The menu at the tiny, brightly colored Jesus é Goês restaurant is filled with Goan dishes that pop with traditional Indian spices and ingredients. Many take advantage of Lisbon’s fresh seafood—shrimp and fish in curries and biryanis—and produce. Here, in one of chef Jesus Lee Fernandes’ most popular starters, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut.
The Portuguese capital is redefining its cuisine with a new openness to foreign flavors and far-flung influences
- Canola oil, for frying
- 2 cups chickpea flour
- 1⁄4 cup fresh cilantro, coarsely chopped
- 1 tsp. cumin seeds
- 2 serrano chiles, seeded and minced (1 Tbsp. plus 2 tsp.)
- 1 large yellow onion, minced
- 2 tsp. kosher salt, or more to taste
- Coconut chutney, for serving
- In a large Dutch oven or heavy-bottomed pot, add enough canola oil to reach 2 inches up the sides of the pan. Set a deep-fry thermometer in the pot and preheat the oil to 350° over medium-high heat.
- Meanwhile, in a large bowl, combine the chickpea flour, cilantro, cumin seeds, chiles, and onion. Using a rubber spatula, fold in 2⁄3 cup cold water to form a thick batter. Stir in the salt. Taste the batter and adjust the seasoning as needed.
- Set a paper towel-lined plate next to the stove. Working in batches of 5 or 6 fritters, drop rounded tablespoons of batter into the preheated oil and fry until golden brown and cooked through, 5-6 minutes per batch. Remove to the prepared plate using a slotted spoon. Let drain, then serve warm with the chutney.