R2R – Garbanzo Fries

Oh, oh, oh, these are soooo good.  Who would have thought that garbanzo flour, water, salt and pepper, and a bit of olive oil could taste so rich?  So buttery?

This month, Lori of Lip Smacking Goodness chose chickpea (garbanzo) fries by Mark Bittman.  Ever since I saw a similar recipe in Michel Richard’s Happy in the Kitchen, I’ve been wanting to make them, and I was happy that Lori picked this quick and easy recipe for Recipes to Rival. You can find the original recipe at Lori’s blog.

I cut the recipe in half, and then pan fried half of them in olive oil and baked the others.  A light sprinkle of parmigiano reggiano, and I was good to go.  Both versions were delicious; the fried ones were crispier, of course.  The key to these, I think, is not to skimp on the salt.  Think: polenta.  If you don’t season it well, it never quite recovers.  Ditto with these fries because, basically, they are a firm polenta made with garbanzo flour, not cornmeal.

I loved these, and I encourage you to give them a try.  Be sure to check out the R2R blogroll to see what the other group members have been up to, and join us next month when we are making my pick!  Recipe after the jump.

CHICKPEA FRIES
Adapted from Mark Bittman’s How to Cook Everything

olive oil, for greasing and frying
1/2 cup chickpea flour, sifted
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Finely grated Parmesan cheese for garnish

1. Grease a baking sheet or pizza pan with a rim and set aside. Bring 1 cup of water to a boil in a medium pot. Gradually add the chickpea flour with a large pinch of salt and pepper, whisking constantly to prevent lumps from forming. Reduce to a gentle bubble, stir int he olive oil and cook for just a minute.  Give it a quick taste, and add more salt if needed.

2. Scoop the chickpea mixture onto the prepared pan and spread into an even layer. Let cool for a few minutes and then cover loosely with parchment or plastic. Refrigerate until chilled through, about 30 minutes (but up to a day, covered tightly, after it’s completely cool).

3. Put 1/8 to 1/4 inch oil in a large skillet over medium heat. Meanwhile, cut the chilled chickpea flour mixture into 3 x 1/2- inch rectangles. Gently put batches of the fries into the hot oil, rotating them gently for even cooking and browning on all sides, about 3 to 4 minutes.

4. Drain the fries on paper towels and immediately sprinkle with salt, lots of pepper and a good dusting of Parmesan if you like. Serve hot or at room temperature with lemon wedges (optional).