Chickpea Fries With Chipotle Mayonnaise
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
55
Spice
38
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Water1.5 tbsps
Kosher Salt1.5 tsps
Ground Black Pepper (freshly)1 cup
Extra-Virgin Olive Oil1 cup
MayonnaiseDirections:
1
Oil a 12 by-8-inch baking pan and place a sheet of wax paper or parchment paper on the bottom
2
Put the water, salt, pepper and olive oil in a saucepan, and bring to a simmer over medium heat
3
Gradually pour in the chickpea flour while whisking, 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
4
Take care to adjust the heat to so the batter doesn't boil or it will become too thick
5
Immediately scoop the mixture into the prepared pan and smooth out with a small spatula
6
Lay another piece of wax or parchment paper on top and smooth with your hands to create a thin, even layer
7
Refrigerate until cool, about 30 minutes
8
Meanwhile, whisk all the mayonnaise ingredients together
9
Refrigerate until ready to serve
10
When chickpea mixture is set and cool, trim the edges and turn onto a cutting board
11
Cut lengthwise down the middle, then cut each piece into fries measuring about 4-by-1/2-inches, or cut into triangles or rounds with a cutter
12
Heat about 2-inches of oil in a deep, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degree F
13
Line a large plate with paper towels
14
Working in batches, carefully slip the chickpea fries into the oil, and fry until crisp and golden brown, about 4 to 5 minutes per batch
15
Remove with a slotted spoon to the prepared plate
16
Serve the chickpea fries warm with the chipotle mayonnaise