CHICK-PEA FRIES WITH VARIATIONS

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CHICK-PEA FRIES WITH VARIATIONS

 

Neutral oil, like corn or grapeseed, for greasing and frying

2 cups water

1 cup chick-pea flour, sifted*

Salt and freshly ground black pepper

2 tbsp. extra-virgin olive oil

Finely grated Parmesan cheese for garnish (optional)

 

Grease a baking sheet or pizza pan with a rim, and set aside.

 

Bring water to a boil in a medium pot. Gradually add the chick-pea flour, with a

large pinch of salt and pepper, whisking constantly to prevent lumps from

forming. Reduce to a gentle bubble, stir in the olive oil, and cook for just a

minute.

 

Scoop the chick-pea mixture onto the prepared pan and spread into an even layer.

Let cool for a few minutes, and then cover loosely with parchment or plastic.

Refrigerate until chilled through, about 30 minutes (but up to a day, covered

tightly after it's completely cool).

 

WHEN READY TO COOK:

Pour enough oil to come to a depth of at least 1/8 inch (1/4 inch is better)

into a large skillet over medium heat.

 

Meanwhile, cut the chick-pea mixture into 3-by-1/2-inch fries (or into

triangles, or rounds using a cookie cutter).

 

Gently put batches of the fries in the hot oil, gently rotating them for even

cooking and browning on all sides, about 3 to 4 minutes.

 

Drain the fries on paper towels, and immediately sprinkle with salt, lots of

pepper and a good dusting of Parmesan if you like. Serve hot or at room

temperature with lemon wedges or sauce.

 

Sauces to serve with chick-pea fries:

Tomato sauce, Indian-spiced tomato sauce, chimichurri, garlic mayonnaise,

ketchup, yogurt sauce, raita, chutney and tahini sauce.

 

*Chick-pea flour is available at natural food stores and some Asian markets.

 

VARIATIONS:

 

PEANUT AND CHICK-PEA FRIES:

Peanut flour adds a great nutty flavor - serve savory or sweet, sprinkled with

confectioners' sugar. (To make peanut flour, pulse the nuts in a food processor

until they are finely ground and look like moist flour; if there are still

larger bits of nut, either leave them in for texture or sift them out. If you

see any bit of the meal clumping, stop processing; it's about to turn into nut

butter.) Replace half of the chick-pea flour with peanut flour. Proceed with the

recipe.

 

FABULOUS ADDITIONS TO CHICK-PEA FRIES:

(Most of these are best stirred into the batter just before cooking.)

 

1. Chopped fresh herbs, such as parsley, basil, cilantro, chives, tarragon,

dill, sage, thyme or rosemary

2. Minced raw garlic or several cloves roasted garlic

3. Chopped scallion or shallot

4. Grated lemon zest

5. Chopped or sliced black or green olives

6. Chopped or sliced fresh chilies

7. Chopped sun-dried tomatoes

8. Chopped preserved lemon

9. Chopped or whole capers

10. Pine nuts, pumpkin seeds or sunflower seeds.

11. Spice mixtures like curry powder, chaat masala (an Indian spice blend) or

chili powder

12. Finely grated cheeses: Hard cheeses, like Parmesan, pecorino, Asiago,

manchego, or Comte, added to the batter; semi-hard or soft cheeses, like

Roquefort or Gorgonzola, goat cheese or mozzarella as toppings.

 

- Try combinations like chopped parsley with lemon zest and capers; cilantro,

green olives and preserved lemon (lemons cured with salt and spices); or sage,

sunflower seeds and pecorino.

 

Makes 4-6 appetizer servings