|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: USA Dry Pea and Lentil Council
French fry variations are showing up as appetizers and sides on menus around the country. Here, chickpeas stand in for potatoes, resulting in a Middle Eastern take on an iconic American food. In step with today’s trends, the preserved lemons add a salty-citrus accent to the dipping sauce.
2 1/2 cups water
1 clove garlic, minced fine
2 cups whole milk
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. espelette or smoked paprika
3 cups chickpea flour (reserve 1 cup for dusting)
1 cup cooked chickpeas, roughly chopped
2 cups Parmesan cheese, finely grated
1/2 cup extra virgin olive oil
1 gal. canola oil
Orange Preserved Lemon Dipping Sauce:
2 oranges, juiced and zested
2 preserved lemons, juiced and peel minced fine
1 tbsp. red wine vinegar
1/4 cup extra virgin olive oil
Salt to taste
- Prepare Fries: Place water, garlic, milk, salt, cayenne and espelette or paprika in a non-reactive saucepot over high heat; bring to a boil.
- Lower heat to gentle simmer and whisk in chickpea flour. Whisk just until smooth. Cook mixture for about 5 min., constantly stirring with a high-heat spatula, to make sure there is no scorching.
- Once flour is nearly cooked, fold in chopped chickpeas, Parmesan cheese and extra virgin olive oil. Stir until well incorporated and hot. This should take about 4 additional min.
- Place mixture on a plastic wrap-lined 1- by 12-in. tray. Cover with plastic wrap and push down mixture to form an even layer. Refrigerate at least 2 hr. or until completely chilled.
- Meanwhile, prepare Orange Preserved Lemon Dipping Sauce. In small bowl, combine all ingredients; mix well.
- Turn well-chilled chickpea layer onto a cutting board. Cut the fries 12 times in 1-in. pieces and then cut each strip into 4 pieces, forming 48 pieces.
- Heat canola oil in a large stainless steel fry pot to 350ºF. Dust fries with remaining chickpea flour and fry in 4 batches until hot and golden brown.
- Drain on paper towels to remove excess oil. Serve immediately with Orange Preserved Lemon Dipping Sauce.