Farae

Farae are small golden, bite-sized fritters made from a rich batter made from chickpeas with herbs and are fried to a crispy perfection.   These treats are a favourite among market-goers who are looking for a quick, savoury snack that are both filling but also affordable.   Farae are traditionally served in small woven baskets or clay bowls lined with parchment paper, they are normally served with a small bowl of dipping sauce and while it's most common to just eat them with the hands, it's not unheard of that the vendors will offer a small wooden skewer or toothpick for ease of eating on the go.   They originate in the southern provinces of the Empire of Dercia where one of the most common crops is chickpeas, over centuries as the regions became part of the empire and trade and cultural exchange picked up speed, Farae began to spread to the bustling city centres, waystations, and festivals and over the years they have developed and most regions have their versions of Farae.   Farae from the Jacent-waystation is famous among those that travel on that route as the wife of the manager of the station are known to make some of the best Faraes and many travellers will stop at the station for the sole purpose of having a portion.

Regional Variations

Northern Provinces

The northern Provinces will use barley flour in the batter and some places will add nuts for an extra crunch  

Eastern Provinces

With the widespread use of seafood in the eastern provinces, vendors will mix in dried shrimp into the batter for a twist.  

Western Provinces

Vendors will add shredded root vegetables, such as carrots or parsnips, for sweetness.  

Southern Provinces

Known for their use of hotter spices such as chilli or smoked peppers for a spicier taste.