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These crispy fried squares can be served alongside butternut squash soup or with cocktails. Chef Holiday Recipes Made Easy Cocktail Party Recipes

1990 Best New Chef Tom Valenti
Tom Valenti
November 2003

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Credit: © John Kernick

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

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