Chickpea Fries

Looking for a fried latke alternative for Chanukah? This delicious crunchy fry with a creamy center is classic street food in the Nicoise region of France. They make a great hors-d’œuvre served with a garlicky aioli.

2 cups chick pea flour
2 T. flat leaf parsley-chopped
2⅓ cups flour
2⅓ cups of water
1 garlic clove-chopped
Olive oil for frying
Salt and pepper

In a heavy medium saucepan, combine the chickpea flour with the parsley, garlic, pepper and 1 teaspoon of salt. Whisk in the water in a thin stream until a smooth paste forms. Boil the mixture over moderately high heat, whisking constantly, until very thick, about 5 minutes. Beat with a wooden spoon until smooth.
Scrape the dough into a 12-by-7½ -inch baking dish and smooth the surface. Let cool to room temperature. Press a piece of plastic wrap directly on the dough and refrigerate for at least 6 hours or overnight.
In a medium skillet, heat 2 inches of oil to 350°. Unmold the chickpea dough onto a cutting board. Cut it in half lengthwise, then slice crosswise into ½ -inch-wide sticks. Fry the chickpea sticks in 2 batches until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the fries to paper towels to drain. Sprinkle with salt and serve at once.