- Coarse salt and freshly ground pepper
- Canola oil, for frying
- 1/2 cup freshly grated Parmesan cheese
- 2 3/4 cups milk
- 1 1/2 teaspoons unsalted butter
- 1 cup chickpea flour, sifted if lumpy (see Note)
- 2 tablespoons finely chopped sage
- 1 small garlic clove, minced
- 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.
- 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.
- 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.
- In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture until coated; serve warm.
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Congratulations to Mei Lin, winner of Top Chef Season 12.