Ok, così nel mio ultimo post di cui parlavo il caldo primaverile e come era ora di mangiare un sacco di insalate. Pochi giorni più tardi e fa freddo e ventoso fuori. Ecco marzo per voi – imprevedibile.
Quindi, ora che ci si sente troppo freddo per mangiare l'insalata, 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 a New York. Infatti, I wrote about them in my recensione of Peacefood Cafe 2 anni fa. I wrote then “The famous chickpea fries got their reputation for a reason. They are large, croccante, 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, croccante, spicy and addictive. I served them with a creamy dipping sauce. And I’ll let you guess who got the last one. Godere!
Bring the water to a boil in a medium sized saucepan. Add the chickpea flour slowly and stir until smooth. Aggiungi 1 Tbs. oil and spices and mix for another minute or two until it is thickened. Togliere dal fuoco. 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, circa 5 minuti per lato. Transfer to a paper-towel lined dish or cooling rack and sprinkle with Kosher salt. Serve with your favorite dip.
Gli “V” Parola: Ditelo. Mangia. Live it.