1/2 cup gluten free flour
3/4 cups parmesan cheese, grated
2 tsp fresh rosemerry, finely chopped ( or 1 tbsp dried )
salt and pepper to taste
1 cup pumpkin puree
1/2 cup of chickpeas, mashed
2 eggs, slightly beaten
oil for frying ( I used olive ) but feel free to use whatever oil you like.
In a medium bowl mix together the flour, parmesan, rosemary, salt and pepper. In a separate bowl mix the pumpkin, chickpeas and eggs. Add the wet ingredients to the dry ingredients and stir until combined.
In a deep frying pan heat a generous amount of oil over medium heat. Once the oil is heated drop 3 or 4 large tbsp of batter into the oil. Gently flatten each tbsp. Cook for 3-5 minutes per side or until nice and crispy golden. Remove from pan and lay on some paper towel to cool for a few minutes. Enjoy.
*note: If the fritters are browning too fast, turn the heat down to med-low