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Ingredients
Chickpea Fries with Tomato and Mozzarella
- also
- 250 grams Bocconcini
- 200 grams Cherry tomatoes
- 1 Tbsp minced Basil
- 1 Tbsp balsamic vinegar
- salt
- fresh ground coarse peppers
- 2 Tbsps Extra virgin olive oil
- For the fries
- ½ tsp butter (plus more for th parchment paper)
- 200 grams Chickpea flour
- 2 Tbsps chopped parsley
- 1 tsp salt
- 125 milliliters Peanut oil
- freshly ground peppers
- Sea salt
For the fries: Melt the butter in a saucepan and remove from the heat. Add the chickpea flour, parsley, salt and 500 ml (approximately 17 ounces) of water and stir until smooth. Put the pot back on the stove and cook, stirring until the mixture comes to a boil. Cook over low heat, stirring constantly until thick and stiff.
Butter a sheet of parchment paper. Pour the chickpea mixture onto the paper and spread to a finger-thick rectangle 15 by 20 cm (approximately 6 x 8-inches) and let dry 15 minutes. Cut into finger width and finger-length pieces. Place the pieces next to each other on a wooden board and let dry 40 minutes.
Heat half the oil in a pan. Add half of the fries and cook until golden brown, about 5 minutes, Drain on paper towels and sprinkle with pepper and coarse sea salt. Repeat with the second half of the oil and the fries.
Drain the mozzarella balls. Rinse and halve the tomatoes. In a bowl, mix the mozzarella with the tomatoes, basil, vinegar and olive oil and season with salt and pepper. Serve with the fries on plates.