Not in the mood for boring potato fries? Then try our crispy and cheesy chickpea fries! Goes perfectly with a lemony, mild-sweet Micro Bronze Fennel dip!
For the chickpea fries:
For the dip:
Note: In addition to the preparation time of 30 minutes, allow an extra hour for the chickpea fries batter to cool.
Finely grate the pecorino.
In a large pot, mix the chickpea flour, turmeric, smoked paprika powder, 1/3 of the water and salt until smooth. Then leave to stand for about 5 minutes.
Heat the pot, add the remaining water and bring to the boil over medium heat, stirring constantly. Then reduce the heat as soon as the mixture starts to thicken and simmer for 10 minutes, stirring constantly.
Add the grated pecorino and cook for another 2 minutes. Season with black pepper.
Cover a baking dish (approx. 20 cm) with baking paper and pour in the chickpea mixture. Spread evenly and cover with another sheet of baking paper. Leave in the fridge to cool completely (for at least an hour).
In the meantime, finely dice the shallot. Halve the lemon and squeeze.
Harvest the Micro Bronze Fennel and chop finely. Mix the crème fraîche with the lemon juice, Micro Bronze Fennel and shallot. Season with salt and pepper.
When the batter has cooled and set, turn out onto a board and cut into fries approx. 1 cm thick and approx. 7 cm long.
Roll the fries in the polenta. Heat the oil in a frying pan, add the fries and fry for 3 minutes. Turn occasionally so that they are golden brown on each side.
Serve with the Micro Bronze Fennel dip and enjoy.
Recipe provided by the cooking app KptnCook.
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