Mario Batalis Chickpea Fries Recipe 455

CHICKPEA FRIES (BAKED OR FRIED)

Steps:

• Line an 8x8 square pan with parchment or plastic wrap, set aside.
• mix COLD water, chickpea flour, and spices in a medium sized pot with a whisk until smooth. do not boil the water first and then add the rest or it will be a lumpy mess.
• bring to a boil slowly over medium heat, whisking constantly. boil for 1 minute. it should now be the consistency of pudding.
• Spread the chickpea mixture into an even layer in the lined pan. Let cool for about 15 minutes, then cover loosely. Refrigerate for at least one hour, and up to a day. i like to speed this up by putting in the freezer for the first 10-20 minutes.
• turn your now solidified chickpea porridge over onto a plate or cutting board. looks gross, doesn't it? don't worry. it won't stay that way. cut into little fingers about 4 inches long by 1/2 inch wide.
• i like to gently coat the little fingers in bread crumbs for a crispier outer crust. you don't have to do that if you're frying them but it's a really good idea if you want to bake. if you hate deep fryers like i do, and want that addictive texture, freeze your fries in a single layer until solid before transferring to a bag. make a huge batch and keep them on hand all the time. impress your friends when you bring them to parties! make sure your fries are completely solid before baking. overnight would be good.i wouldn't suggest putting them right from the freezer into the deep fryer or they could blow up. hot oil spitting at your face=no.
• if you don't want to fry than put your now-frozen fries onto an oiled cookie sheet. drizzle/spray with cooking spray or oil to make sure they get crispy. if you do this with non-frozen fries they will melt into a puddle of goo, which then gets hard all the way through. don't do what Rowen don't does. bake at 450f for 25-30 min, flipping once. after you've flipped, spray with oil again before you finish baking. it's still way less fat than frying, don't worry.
• if you don't have a deep fryer and don't want to bake, you can heat 1/8-1/4" oil in a large skillet over medium heat.Place batches of the fries into the hot oil, turning when browned. After all sides have browned, remove from the oil and drain on paper towels, sprinkle with salt. Repeat with remaining chickpea fries.
• Serve with romesco sauce, tomato sauce, aioli, creamy srirachia dip, buffalo sauce, or chipotle mayo.

MARIO BATALI'S CHICKPEA FRIES RECIPE - (4.5/5)

Steps:

• Place the zucchini in a colander and sprinkle with salt. Set aside for 15 minutes. Put the zucchini in a towel and wring out the liquid. Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom. Bring the water to a simmer over medium heat. Gradually pour in the chickpea flour while whisking constantly. Season with salt and pepper. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick. Stir in the zucchini. Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour. In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F. Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches). Working in batches so as not to overcrowd the pan, add the fries. Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt. Squeeze a few lemon halves over the fries and season with salt just before serving.