Ingredients for 6 people
3 tablespoons of chickpea flour
1 tablespoon of cornstarch
1 glass of rice milk
Extra virgin olive oil
Thyme or marjoram
Sift the chickpea flour and corn starch into a bowl. Add the vegetable milk, season with salt and mix well to avoid the formation of lumps. Leave to rest for half an hour.
After the resting time, heat the shallot cut into a veil in 2/3 tablespoons of olive oil. Pour in the batter and add a few leaves of marjoram or thyme before it hardens. Cook covered until it hardens.