Just saw this on the Chew. Looks great, haven't tried it yet, posted for safekeeping.
My Private Note
Units: US | Metric
- 1Place the zucchini in a colander and sprinkle with salt. Set aside for 15 minutes. Put the zucchini in a towel and wring out the liquid.
- 2Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom.
- 3Bring the water to a simmer over medium heat. Gradually pour in the chickpea flour while whisking constantly. Season with salt and pepper. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick. Stir in the zucchini.
- 4Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour.
- 5In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F.
- 6Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches).
- 7Working in batches so as not to overcrowd the pan, add the fries. Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt. Squeeze a few lemon halves over the fries and season with salt just before serving.
Browse Our Top Low Cholesterol Recipes
You Might Also Like...View All Low Cholesterol Recipes
Nutritional Facts for Mario Batali's Chickpea Fries
Serving Size: 1 (296 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 194.8
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 40.9 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 6.0 g
- Sugars 7.3 g
- Protein 11.4 g