Fries of chick peas

kikærtefritter Fries of chick peas

kikærtefritterWe do not use chick peas much here, they are best known from the kebab and hummus. Further south, below the Alps, they are more used using chickpeas to many fries of chick peas that I first tasted in Italy. They are naturally gluten-free. The only thing that can be difficult to obtain, is the chick pea flour, but any well-stocked supermarket or health food store should have it.

kikærtefritterIngredients

100 gr chickpea flour
about 300 ml of water or fund
1 pinch of cumin
salt and pepper
3 spk grated grana padano or pecorino (mild)

How to cook

kikærtefritterMix the ingredients in a saucepan and heat slowly while you whisk. You should end up with a “mash” that can only just be whipped, so maybe you need to adjust some of the liquid/fond with a little more. When the thick gruel has bubbled for 10 minutes, pour it into a dish that is greased with a little oil. When it has cooled, cut it into bite-sized pieces that you kikærtefritterfry until they are lightly golden. I use sunflower oil at 180ºC for mine – it takes about 5 minutes. Sprinkle them with a little salt and they can be served as a starter with aioli, or as a side dish to white meat.

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