READ MORE ABOUT:
Yield: 6 servings
Ingredients:
4 1/2 cups milk
2 tablespoons butter
1 clove garlic, minced
1 teaspoon salt, plus more for sprinkling at end
2 cups chickpea flour
1/2 teaspoon pepper
1/2 cup Parmesan cheese
6 tablespoons olive oil plus one additional teaspoon oil for greasing pan
Method:
In a heavy, medium-sized saucepan, over medium-high heat, combine the milk, butter, garlic, and 1 teaspoon salt. Heat until just below boiling point. (Do not allow milk to boil.) Slowly add the chickpea flour in a careful, steady stream, and whisk constantly. (It is important that you do not allow the milk to boil at any time during the cooking process or the mixture will become lumpy.) Turn the heat down to medium-low and stir with a wooden spoon until the mixture becomes thick, about 1 1/2 minutes. Add the Parmesan and pepper, stirring to combine.
Grease an 8-inch square nonstick baking dish with 1 teaspoon olive oil. Pour the hot chickpea mixture into the dish, smoothing the surface with the back of a spoon or an offset spatula to form an even layer that fills the pan. Press a piece of plastic wrap directly onto the dough, completely covering all exposed areas, and refrigerate until very firm, 4 to 6 hours or up to overnight.
Heat 3 tablespoons of the olive oil in a medium-sized skillet, over medium-high heat. Unmold the dough onto a cutting board. Cut it in half lengthwise, then slice crosswise into 1/2-inch-wide sticks. Fry the chickpea sticks in batches until golden brown, 2 to 3 minutes, turning to promote even browning on all sides. Using a slotted spoon, transfer the fries to paper towels to drain. Add more of the oil as necessary for successive batches until all the fries have been cooked. Sprinkle with salt and serve at once.
This recipe was featured on the Buffalo Girl Episode of Emeril Green.
-
- {}
