Date: 28 August 2016
More than halfway to my goal (and not much time left!) I was as usual just paroozing through food52’s recipes looking for some yummy veggies to make and I stumbled on these chickpea fries. It is moments like this that I’m glad I have roommates, without them I would’ve eaten the whole pan!
Original Recipe Link: food 52
Review: These were awesome! I’m not usually one to make homemade fries because they take a while and can be labor intensive for a lowish reward. These were so easy though and they turned out fluffy on the inside and had a great crunch on the outside. Not the healthiest thing to make but did you know chickpea flour is really high in protein? makes sense since chickpeas have a lot of protein. A very much worth it side dish. My roommates and I were noshing on these babies all lazy afternoon. Food 52 recommends pairing these with a yogurt dipping sauce. I did not have all of the ingredients to make that sauce so I paired it with a warm jalapeno- artichoke dip and I seriously fell in love.
Remi’s Recipe (from food52)
- 4cups water
- 2 cups chickpea flour
- 1 tablespoon kosher salt
- 1 teaspoon cumin (optional)
- 2 cups vegetable oil
- Place the water in a pot with the salt and bring to a boil. Add the cumin to the chickpea flour. Pour into the water and whisk vigorously until all of the water is absorbed and there are no lumps, about 2-3 minutes. You are looking for the consistency of polenta. Take the pot off the heat. There should be plenty of salt but now is the time to taste and make sure. These fries are all about the salt.
- Line a baking sheet with a silpat or wax paper, or in my case parchment paper. Pour the chickpea mixture onto the baking sheet and spread evenly. Set aside to firm for about 30 minutes.
- After thirty minutes, take a knife and gently cut the mixture into rectangular pieces. Use your judgement as to the size.
- Add the vegetable oil to a deep pan or cast iron skillet. Turn the heat to medium high. Once the oil is hot enough (you will get a nice sizzle) add some fries (about 8 at a time) and cook until they are golden brown and crispy on the outside. Take them out and place on a paper towel lined plate. Sprinkle lightly with sumac. Transfer to dish and serve immediately.