Bueno, así que en mi último mensaje que estaba hablando del clima cálido de primavera y como ya era hora de comer muchas ensaladas. Unos días más tarde y hace frío y ventoso fuera. Eso es de marzo para usted – imprevisible.
Así que ahora que se siente demasiado frío para comer ensalada, I’ve been cooking chilis and stews and craving favorite comfort foods. One favorite I have been thinking about is chickpea fries. I first had them at Peacefood Cafe en Nueva York. De hecho, I wrote about them in my revisión of Peacefood Cafe 2 Hace años. I wrote then “The famous chickpea fries got their reputation for a reason. They are large, crujiente, spicy and addictive. They come with a creamy house dipping sauce. This is definitely one of those appetizers where you start negotiations over who gets the last one.”
Chickpea Fries were definitely on my to-do list of favorite appetizers I had to make for myself and I did. They are incredibly fast and easy to make. It’s just like making Polenta Fries except I pan-fried these instead of baking them. My Chickpea Fries are large, crujiente, spicy and addictive. I served them with a creamy dipping sauce. And I’ll let you guess who got the last one. Disfrutar!
Bring the water to a boil in a medium sized saucepan. Add the chickpea flour slowly and stir until smooth. Añadir 1 Tbs. oil and spices and mix for another minute or two until it is thickened. Retirar del fuego. Oil a small baking dish or casserole pan. Spread the chickpea batter into the pan evenly, smoothing the top with a spatula. Refrigerate for at least one hour or overnight until it is firm and solid.
Heat the remaining oil in a skillet over medium high heat and cook the chickpea fries until they are browned and crispy on both sides, acerca de 5 minutas por side. Transfer to a paper-towel lined dish or cooling rack and sprinkle with Kosher salt. Serve with your favorite dip.
La “V” Palabra: Dígalo. Cómetelo. Vívelo.