2 cups chickpea flour
4 cups water
2 tbsp chopped fresh rosemary
¼ cup extra virgin olive plus more for frying
1 tsp Kosher or sea salt
Fresh ground black pepper to taste
Fresh grated parmesan cheese to taste
Fill a medium saucepan with water, rosemary, olive oil and salt. Slowly sift in chickpea flower and mix till combined. Continuously stir mixture over medium heat till it thickens and begins to pull away from sides of pan. Pour warm mixture onto a small sheet pan with sides or a casserole dish. Smooth out till mixture is about ¼ inch deep. You will need to work quickly before mixture sets up. Place in refrigerator for at least an hour till mixture sets up. Remove from fridge and cut into small squares, triangles or any shape you like. Fill a medium sauté pan with about 1/8 of an inch of olive oil. Once oil is hot, add fritters one at a time. Be careful not to crowd pan. Brown each side and remove from pan with slotted spoon to a pan lined with paper towels. Let cool a bit and serve warm with grated cheese and freshly cracked black pepper.