It’s another super long name but it’s yummy.
Have you ever had polenta fries? This is a similar method but instead with chickpea flour. These don’t really taste like chickpea, more like the airiest, crispiest potato croquette you’ve ever had.
I add in rosemary, garlic and romano cheese but you can absolutely customize these in any way you’d like. Swap out the spices/herbs, another dry hard cheese would work fine just be mindful of the ratio.
Enjoy as an appetizer, snack or as a new side dish!
This makes enough for 4 large servings
What you need:
- 4 cups water
- 2 cups chickpea flour, sifted
- 3 tbsp fresh rosemary, minced
- 1/4 cup romano or parmesan cheese, finely shredded
- 1-2 cloves garlic, finely minced
- 2 tsp salt
- 1 tsp black pepper
- In a large pot bring water to a boil. Slowly add in chickpea flour while vigorously whisking to prevent lumps. Be careful because as this is thickening it tends to bubble/spatter.
- Remove from heat and stir for 2-3 minutes until smooth (or as smooth as you can get it). Add in rosemary, cheese, garlic, salt and pepper. It’s important to taste this. It should taste delicious as is, adjust with more seasoning if necessary.
- Line a 1/4 baking sheet (13″) with wax paper or a silpat (anything to prevent it from sticking) and pour mixture on to baking sheet in an even layer, using a spatula to push it into the corners.
Let this set for about 30 minutes, it will thicken and solidify.
- In a heavy bottomed sautee pan or pot, fill it to about 1/2″ deep of neutral cooking oil. If you have a deep fryer you can use that as well. Heat to 350 while you prepare your fries.
- Turn set chickpea mixture out onto a cutting board with the longest side facing you, cut horizontally into two. Slice along those pieces vertically into fries of your desired size, taking into consideration that the thicker they are they less crisp they will be. I go for about 1/2″ thickness.
- When your oil has heated, gently lay fries in one by one and cook in batches, turning them ocassionally until they’re crisp and lightly golden brown. Remove with a slotted spoon or mesh skimmer to a wire rack, gently sprinkle with additional salt and allow to drain/rest a bit as you finish cooking.
- Serve these hot with your favourite dip, if you want to be extra extra, sprinkle with additional rosemary and freshly grated cheese.