Ingredients
- Neutral oil for pan frying (I used canola)
- 1 cup chickpea flour, sifted
- 1 tsp kosher salt, plus more for finishing
- 1/4 tsp freshly ground black pepper
- 1 tsp Hot OR Smoked paprika
- a pinch of cayenne pepper
- 2 T extra virgin olive oil
Preparation
Step 1
Line an 8x8 square pan with parchment or plastic wrap, set aside. Bring 2 cups of water to boil in a medium sized pot. Gradually add the chickpea flour, whisking constantly to avoid lumps. Turn the heat down to low and whisk in a teaspoon of kosher salt along with the pepper, smoked paprika, cayenne and olive oil. Cook for one more minute, stirring constantly.
Spread the chickpea mixture into an even layer in the pan. Let cool for about 15 minutes, then cover loosely. Refrigerate for at least one hour, and up to a day.
Heat about 1/8 inch of oil in a large skillet over medium heat. In the meantime, lift the chickpea mixture out of the pan by the edges of the parchment. Cut the chickpea mixture into fries that are about 4 inches long by 1/2 inch wide. Place batches of the fries into the hot oil, turning when browned. After all sides have browned, remove from the oil and drain on paper towels, sprinkle with salt. Repeat with remaining chickpea fries.
Serve with romesco sauce, tomato sauce, or aioli.