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Chickpea Fries with Sage and Parmesan

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Chickpea Fries with Sage and Parmesan

 

My kids love these with soup or a snack.

 

2 3/4 cups milk

1 1/2 teaspoons unsalted butter

1 small garlic clove, minced

1 cup chickpea flour, sifted if lumpy (see Note)

coarse salt and freshly ground pepper

canola oil, for frying

2 tablespoons finely chopped sage

1/2 cup freshly grated Parmesan cheese

 

In a medium saucepan, combine the milk, butter and garlic and bring to a boil

over high heat. Reduce the heat to moderately low and gradually whisk in the

chickpea flour until smooth. Stir constantly with a rubber spatula until the

mixture thickens, about 2 minutes. Season with salt and pepper.

Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking

dish that has been lightly sprayed with vegetable oil spray; spread into a

1/4-inch layer. Cover with parchment paper and refrigerate until firm, 2 to 3

hours.

Pour 1 inch of canola oil into a wide skillet and heat it to 350 degrees, or

until a piece of bread bubbles rapidly when added to the hot oil. Meanwhile, cut

the chickpea mixture into 2-inch squares. Fry the squares in batches until

golden brown, about 1 minute per side. Transfer the squares to a rack lined with

paper towels to drain, then keep them warm in a low oven while you fry the rest.

In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and

sage mixture until coated; serve warm.

Makes 12 servings.

 

 

 

 

 

 

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