Chickpea Fries Recipe
Sub out potatoes and try these chickpea fries
Chickpea fries, also known as Panelle or Panisse, are as good as, maybe even better than, French fries. Even though they require two steps — making the chickpea porridge, then shaping and frying — they’re not much more difficult and are far more reliable. You can produce them ahead of time and flavor them in at least a dozen different ways, serving them with just about any sauce you like.
- Grease a baking sheet or pizza pan with a rim and set aside. Bring 2 cups of water to a boil in a medium pot. Gradually add the chickpea 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 chickpea 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).
- Put 1/8 to 1/4 inch oil in a large skillet over medium heat. Meanwhile, cut the chickpea mixture into 3 × 1/2-inch fries (or into triangles or into rounds using a cookie cutter). Gently put batches of the fries into the hot oil, rotating them gently 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.