Source: Recipe and photo courtesy of USA Dry Pea and Lentil Council
French fries are still the most popular way to serve potatoes across all foodservice segments, but some concepts are menuing other types of fries to offer a unique alternative. At Willow, Chef O’Grady makes a batter with chickpeas and chickpea flour, forms the mixture into sticks and fries them for a crispy side that can work as well as a bar snack or starter.
2 1/2 cups water
2 cups whole milk
1 garlic clove, minced
2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 tsp. smoked paprika
3 cups chickpea flour, divided
1 cup cooked chickpeas, roughly chopped
2 cups finely grated Parmesan cheese
1/2 cup extra-virgin olive oil
1 gal. canola oil, for frying
Orange Preserved Lemon Dipping Sauce
2 oranges, juiced and zested
2 preserved lemons, peel minced fine
1 tbsp. red wine vinegar
1/4 cup extra virgin olive oil
Kosher salt, to taste
- Prepare fries: In nonreactive saucepot, combine water, milk, garlic, salt, cayenne and paprika. Place over medium-high heat and bring to a boil.
- Reduce heat to simmer; whisk in 2 cups chickpea flour until smooth and well combined. Cook mixture about 5 minutes, stirring constantly to prevent scorching.
- Fold in chopped chickpeas, Parmesan cheese and olive oil; cook, stirring, 3 minutes or until well incorporated and hot.
- Line 10- by12-inch tray with plastic wrap; spread chickpea mixture in pan and cover with more plastic wrap, patting mixture down to make it even. Chill at least 2 hours in the refrigerator until very firm.
- Meanwhile, prepare sauce: whisk together all ingredients in a nonreactive bowl until blended.
- Turn firm chickpea mixture out onto cutting board; cut into 48 strips.
- Heat canola oil in deep fryer to 350°F. Dust fries with remaining 1 cup chickpea flour. Fry in 4 batches until golden brown.
- Drain fries on paper towels. Serve hot with Orange Preserved Lemon Dipping Sauce.