All Crunch No Play

Pecorino, Parsley & Smoked Paprika Wadas

A) Don’t judge, I’ve been living in sub zero temperatures for far too long .I deserve to indulge a little.

B) I’m just about perfect (relatively speaking) so why bother with resolutions?

C) Try saying NO to a highly opinionated 6 year old when he comes up with a recipe, which he guarantees, can beat Bobby Flay!

Ingredients

• 1/2 cup garbanzo bean flour
• 1/4 cup oats flour
• 1/4 cup semolina
• 1/4 cup grated/powdered pecorino cheese
• 1/2 cup chopped parsley
• 1 tbsp garlic salt
• Salt and pepper to taste (go easy on the salt because of the garlic salt and cheese)
• 3/4 cup water
• 1 tbsp Smoked paprika
• 1/4 tsp baking soda
• Oil for frying

Preparation

1. Add all of the ingredients in a large bowl and mix well. (Not the oil)
2. The batter should be almost the same consistency as cookie dough.
3. Heat the oil in a frying pan on a medium flame.
4. Once the oil is hot, drop about teaspoon fulls of batter in a single layer. Not too many at once.
5. Flip over once they’re slightly brown.
6. Cook till the fritters are golden brown. Strain and repeat the process.
7. Serve hot with an extra sprinkle of smoked paprika. (According to chef Karm)