Step 1In a medium saucepan, over medium heat, add the milk, butter, salt and pepper. Use a microplane grater to grate the garlic clove over the pot. Heat until boiling.
Step 2Reduce the heat to low and slowly whisk in the chickpea flour. Whisk until the mixture is thick and smooth and begins to pull away from the side of the saucepan.
Step 3Spoon the batter out onto a greased rimmed baking sheet, making a layer one-half-inch thick. Use a spatula to smooth the top. Cool completely.
Step 4Cut the batter into 6 (3-inch) round circles. Heat the oil to 350 degrees. Place paper towels on a baking sheet and set aside. Fry two at a time for 3 to 4 minutes, turning over halfway through the frying until golden brown. Remove to paper towels to drain. Continue with remaining fritters. Makes 6 fritters.
Step 1Make the dressing by whisking together the cumin, vinegar, olive and grape seed oils, salt and pepper in a bowl.
Step 2Combine the frisee, mushrooms and shallot in a bowl. Add the dressing and gently toss.
Step 3Place 1 fritter on each plate. Place about 2 tablespoons of frisee salad on top and serve.