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Terry’s Bean Fritters with Anchovy & Olive Dip

4.0/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 6-8 mins
  • Difficulty: Easy
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Terry’s Bean Fritters with Anchovy & Olive Dip


  • 250g beans, split in half lengthways if too thick
  • 1 heaped tsp of ground turmeric
  • 1 level tsp ground cumin
  • 1 tbsp black onion seeds
  • 2 tbsp finely chopped fresh parsley
  • salt and freshly milled black pepper
  • 200g chickpea flour
  • 1 heaped tsp baking powder
  • 100mls sparkling water, roughly
  • For the Dip
  • 25g salted anchovies, pasted
  • 4 tbsp mayonnaise
  • 4 tbsp chopped black olives
  • pepper

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  • Pre-heat the vegetable oil to 175°C.
  • Place the beans, spices, coriander, salt and pepper into a large bowl and mix well.
  • Add the baking powder to the flour and mix well, then add to the spices.
  • Add enough sparkling water to mix the bean mix to a wet, soft mixture. The mixture must not be runny.
  • Pull off lumps the size of a small walnut, it’s quite nice to see the onion coming out of the batter.
  • Drop no more than 4-5 lumps into the hot oil. They will colour very quickly due to the turmeric.
  • Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned.
  • Drain well then place into a bowl.
  • Serve the hot fritters with the dip.

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