Chichis Frégis, Marseille Chickpea-Flour Fritters with Orange Blossom

What you need

• 4 g active dry yeast
• 125 g (1 cup) all-purpose flour
• 90 g (3/4 cup) chickpea flour
• 1 tbsp granulated sugar
• 1 pinch salt
• 1 tbsp orange blossom water
• vegetable oil, peanut or soybean, for deep-frying
• 50 g (1/4 cup) caster sugar, for coating

Method

Restated from the original video

1. 1

   Stir the yeast into 50 ml (3 1/2 tbsp) of lukewarm water and leave for 5 min until it looks creamy.

2. 2

   In a large bowl, mix the wheat flour, chickpea flour, sugar and salt.

3. 3

   Add the yeast mixture and the orange blossom water, then work in more lukewarm water a little at a time, 50-100 ml (3-7 tbsp) in all, until the batter is thick and smooth but soft enough to pipe.

4. 4

   Cover the bowl with a cloth and leave at room temperature until puffy and roughly doubled, about 2 hours.

5. 5

   Heat 5 cm (2 in) of oil in a wide, deep pan to 165 °C (330 °F).

6. 6

   Spoon the batter into a piping bag fitted with a large star nozzle.

7. 7

   Pipe one long coil of batter straight into the oil, spiralling out from the centre. Fry until the underside is deep golden, 2-3 min.

8. 8

   Turn the coil with tongs and fry the other side until golden and puffed, 2-3 min more.

9. 9

   Lift it out and drain on paper towels. Repeat with the rest of the batter.

10. 10

    While still hot, cut each coil into lengths with scissors and roll the pieces in the caster sugar. Serve warm.

Imported from justinbusch.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.