Recipe by Mary Reilly, Food Styling by Joy Howard, Photo by Dominic Perri
Chickpea flour is used in snacks across the world. In Italy, chickpea flour is mixed into a crispy crèpe called farinata. In India, chickpea flour (called besan flour) is used in pakoras and other fritters. This recipe hews closely to the French panisse, a french fry–like fritter. Chickpea flour is easily found in supermarkets and Indian markets.
Serves 6 as a snack
6.4 ounces (1½ cups) chickpea flour
1 teaspoon cumin seed, toasted
¾ teaspoon salt
½ teaspoon black pepper
2¼ cups water
Oil for pan-frying
Garlic mayonnaise for serving
Spray a 9- by 13-inch baking dish with pan spray.
In a medium saucepan, whisk together the flour, cumin, salt, and pepper. Whisk in water until there are no lumps. Place the pan over medium heat. Stir continuously with rubber spatula until the mixture is very thick. Scrape the batter onto the baking dish and spread it into a ½-inch-thick layer. The batter may not cover the entire dish. Cover with plastic wrap and chill overnight.
The next day, unmold the batter and cut it into french-fry-sized strips. In a heavy skillet, pour oil to a depth of ¼ inch. Heat oil until very hot, but not smoking. Gently lay the strips into the oil in batches and fry, turning to brown all sides, about 5 minutes total. Do not crowd the pan; the strips should not touch each other.
Drain hot fries on paper toweling. Serve with garlic mayonnaise.
Makes about 1 cup
1 cup prepared mayonnaise
1 tablespoon lemon juice
2 tablespoons parsley, minced
1 to 2 cloves garlic, to taste, minced
¼ teaspoon ground black pepper
Mix all ingredients together. Keep cold until ready to serve.