גוט, so in my last post I was talking about the warm Spring weather and how it was time to eat lots of salads. A few days later and it’s cold and windy outside. That’s March for you – unpredictable.
So now that it feels too cold to eat salad, 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 פּעאַסעפאָאָד קאַפע in NYC. אין פאַקט, I wrote about them in my רעצענזיע of Peacefood Cafe 2 יאר צוריק. I wrote then “The famous chickpea fries got their reputation for a reason. They are large, קריספּי, געווירציק און אַדיקטיוו. זיי קומען מיט אַ קרימי הויז דיפּפּינג סאָוס. 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, קריספּי, געווירציק און אַדיקטיוו. I served them with a creamy dipping sauce. And I’ll let you guess who got the last one. האַנאָע האָבן!
Bring the water to a boil in a medium sized saucepan. Add the chickpea flour slowly and stir until smooth. לייגן 1 Tbs. oil and spices and mix for another minute or two until it is thickened. אַראָפּנעמען פון די היץ. 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, וועגן 5 מינוט פּער זייַט. Transfer to a paper-towel lined dish or cooling rack and sprinkle with Kosher salt. Serve with your favorite dip.
די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.