Ok, Então, no meu último post eu estava falando sobre o clima da Primavera quente e como era hora de comer muitas saladas. Poucos dias depois, e é frio e ventoso fora. É de março para você – imprevisível.
Portanto, agora que ele se sente muito frio para comer salada, 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 in NYC. Na verdade, I wrote about them in my rever of Peacefood Cafe 2 anos atrás. I wrote then “The famous chickpea fries got their reputation for a reason. They are large, crocante, 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, crocante, spicy and addictive. I served them with a creamy dipping sauce. And I’ll let you guess who got the last one. Desfrutar!
Fries grão de bico
Bring the water to a boil in a medium sized saucepan. Add the chickpea flour slowly and stir until smooth. Adicionar 1 Tbs. oil and spices and mix for another minute or two until it is thickened. Retire do fogo. 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, sobre 5 minutos de cada lado. Transfer to a paper-towel lined dish or cooling rack and sprinkle with Kosher salt. Serve with your favorite dip.
O “V” Palavra: Diga-. Comê-lo. Vivê-la.