Jean Georgess Chickpea Fries Recipes

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.

Steps:

• Bring milk to a boil in a large saucepan with butter, salt, cayenne, and white pepper. Slowly add flour, whisking constantly and vigorously until the mixture begins to pull away from the sides of the pan, about 5 minutes.
• Cover an 11-by-17-inch baking sheet with plastic wrap. Pour mixture onto three quarters of the prepared baking sheet, spreading evenly with an offset spatula. Cover with plastic wrap, and transfer to refrigerator to chill until firm, about 1 hour.
• In a large, deep pot, heat 4 inches of oil until it reaches 350 degrees. Remove plastic wrap, and cut dough crosswise into 3-inch strips. Cut strips crosswise into 1/2-inch fries. Transfer fries to heated oil, and fry in batches until golden, about 2 minutes. Remove from oil, and season with salt and cayenne pepper. Repeat with remaining fries. Serve immediately.

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!