Mario Batalis Chickpea Fries Recipes

MARIO BATALI'S CHICKPEA FRIES RECIPE - (4.5/5)

Steps:

• Place the zucchini in a colander and sprinkle with salt. Set aside for 15 minutes. Put the zucchini in a towel and wring out the liquid. Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom. Bring the water to a simmer over medium heat. Gradually pour in the chickpea flour while whisking constantly. Season with salt and pepper. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick. Stir in the zucchini. Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour. In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F. Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches). Working in batches so as not to overcrowd the pan, add the fries. Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt. Squeeze a few lemon halves over the fries and season with salt just before serving.

CHICKPEA FRIES RECIPE BY TASTY

Steps:

• Bring 4 cups of water to a boil. Gradually whisk in 2 cups (200 g) of chickpea flour. Continue to whisk until the mixture is thickened to the consistency of thick oatmeal.
• Immediately transfer to a greased, baking dish. [We used an 8x10 (20x25 cm), but a larger one will just produce thinner fries]. Knock the dish on your work surface a few times to ensure that the mixture spreads evenly and to release any air bubbles.
• Press plastic wrap over the mixture to ensure a flat surface and refrigerate for 2 hours until it has set firm.
• Dipping sauce: In a medium bowl, combine greek yogurt, a pinch of salt, finely chopped parsley, finely chopped dill, clove garlic minced, and lemon juice.
• Invert the baking dish on a cutting board (you may have to pull at the edges to release the suction for it to fall out cleanly). Slice into streak fry sizes.
• Shallow fry in oil until each side is golden and crispy. Salt immediately after coming out of oil.
• Enjoy!

CHICKPEA FRIES

Steps:

• In a large stockpot, bring water to a boil; add milk, salt, and a few grinds of pepper and allow the heat to come back up to a simmer. Meanwhile, heat a dry skillet over medium heat. When it's warm, add coriander, fennel seeds, and black peppercorns; toast to release the oils and aromatics, shaking the skillet to avoid burning. Place red pepper flakes in a mortar, then add the warmed spices. Use pestle to crush and grind the spices. Add the spice mix to the simmering milk and water; then add butter and 2 tablespoons of olive oil.
• When the milk begins foaming, add the chickpea flour, whisking vigorously to avoid clumping; lower the heat to allow the mixture to cook slowly. As it cooks, it will thicken. Mince a clove of garlic, add it to the mixture, and let it simmer for another 10-12 minutes.
• When the chickpea mixture is thickened and cooked, turn off the heat and pour the mixture into a 9x13-inch rimmed baking sheet lined with parchment paper. Once the mixture is no longer steaming, lay another sheet of parchment on top and chill to set, at least four hours and up to overnight.
• Heat 3 cups olive oil in a medium saucepan over medium-high heat until the temperature reaches 340-350 degrees F. Meanwhile, cut chilled, set chickpea mixture into large "fries." Gently place chickpea fries into the hot oil and cook until brown and crispy-looking on the outside, 1-2 minutes. (Do the first few one at a time, moving the pan on and off the heat, to determine how quickly the fries cook.) Remove the fries with a slotted spoon, set aside on paper towels to drain, and sprinkle with salt.
• Chiffonade the basil leaves. Spread the basil on a plate, top with chickpea fries, sprinkle with additional basil, and serve.

MARIO BATALI'S CHICKPEA FRIES

Steps:

• Place the zucchini in a colander and sprinkle with salt. Set aside for 15 minutes. Put the zucchini in a towel and wring out the liquid.
• Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom.
• Bring the water to a simmer over medium heat. Gradually pour in the chickpea flour while whisking constantly. Season with salt and pepper. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick. Stir in the zucchini.
• Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour.
• In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F.
• Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches).
• Working in batches so as not to overcrowd the pan, add the fries. Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt. Squeeze a few lemon halves over the fries and season with salt just before serving.