Summer Fritters 4 Ways

Dip these fried morsels in various sauces for some seriously addicting finger food.


  • 24 shisito peppers
  • For the batter:
  • 2 cups chickpea flour
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cayenne
  • 1 cup light beer
  • 1/2 cup water
  • For the aioli:
  • 1/2 cup garlic aioli (or mayo)
  • 2 tablespoons cumin
  • 2 tablespoons lime
  • 1 teaspoon salt


  1. For the batter:
  2. In a medium mixing bowl, sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the beer. If the batter is stiff, add more beer. Allow the batter to rest for 30 minutes.
  3. In a cast-iron pan, heat 3 to 4 inches of canola oil to 360 to 375 degrees. (It’s important that the oil be hot enough for the vegetables to cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches.)
  4. Working in batches, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. Cook for 1 to 2 minutes, until a golden brown crust forms.
  5. For the aioli:
  6. In a small bowl, combine the aioli, cumin, lime juice and salt. Taste for seasoning, adding more lime or salt if needed. Serve with warm shisito peppers.