These days, Kelis’ meals bring one boy to the yard. Her son, Knight, 6 (with ex-husband Nas), “loves to try new foods,” says the My Life on a Plate: Recipes from Around the World cookbook author. “I’ve been making different items — duck, chickpea fritters — and he’s like, ‘What are we eating tonight, mom?’”
The “Milkshake” singer and Le Cordon Bleu-trained chef, 36, expecting her second child, shares a “crisp, healthy” snack with Us Weekly.
Spinach and Chickpea Fritters with Yogurt Cucumber Sauce
1 1/2 cups plain Greek yogurt
1/4 cup finely chopped cucumber
2 tbsp minced yellow onion
2 garlic cloves, minced
1 tbsp fresh lemon juice
1 tsp kosher salt
2 15-oz cans chickpeas, drained
1 cup fresh spinach leaves, loosely packed
1/4 large yellow onion, roughly chopped
3 tbsp all-purpose flour
3 garlic cloves, smashed and chopped
1 fresh dill spring, roughly chopped
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp ground sage
1/4 tsp ground coriander
Canola or vegetable oil
To make sauce:
1. In a medium bowl, stir together all ingredients until combined. Cover and refrigerate.
To make fritters:
1. Place all ingredients except the oil in a food processor fitted with a metal blade. Puree until smooth. Transfer batter to a mixing bowl.
2. In a medium saucepan, heat 3 inches of oil to 350 degrees. With your hands, shape batter into 1-tablespoon balls; flatten into discs and place on wax paper or a cutting board.
3. A few at a time, fry the discs in the oil until golden brown, about 5 minutes each. Drain the fritters on paper towels. Sprinkle with salt to taste. Serve warm with yogurt sauce on the side. Makes about 48.
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