My F&W
quick save (...)
Chickpea Fries with Sage and Parmesan
© John Kernick

Chickpea Fries with Sage and Parmesan

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 12
  • MAKE-AHEAD
  • VEGETARIAN

These crispy fried squares can be served alongside butternut squash soup or with cocktails.

  1. Coarse salt and freshly ground pepper
  2. Canola oil, for frying
  3. 1/2 cup freshly grated Parmesan cheese
  4. 2 3/4 cups milk
  5. 1 1/2 teaspoons unsalted butter
  6. 1 cup chickpea flour, sifted if lumpy (see Note)
  7. 2 tablespoons finely chopped sage
  8. 1 small garlic clove, minced
  1. In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat. Reduce the heat to moderately low and gradually whisk in the chickpea flour until smooth. Stir constantly with a rubber spatula until the mixture thickens, about 2 minutes. Season with salt and pepper.
  2. Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly sprayed with vegetable oil spray; spread into a 1/4-inch layer. Cover with parchment paper and refrigerate until firm, 2 to 3 hours.
  3. Pour 1 inch of canola oil into a wide skillet and heat it to 350°, or until a piece of bread bubbles rapidly when added to the hot oil. Meanwhile, cut the chickpea mixture into 2-inch squares. Fry the squares in batches until golden brown, about 1 minute per side. Transfer the squares to a rack lined with paper towels to drain, then keep them warm in a low oven while you fry the rest.
  4. In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture until coated; serve warm.
Make Ahead The recipe can be prepared through Step 3; refrigerate overnight. Recrisp the fries in a 350° oven. Toss with the sage and Parmesan before serving. Notes Chickpea flour is available at Indian markets and health food stores.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.