WEEKDAYS 1e|12c|p

Mario Batali's Chickpea Fries

Chickpea Fries Mario Batali
Zucchini Cakes
skill level
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Transform zucchini into crisp cakes for a light burger side.
  • 4 cups water
  • 3 cups Chickpea Flour
  • 4 cups Zucchini (grated; or 2 large Zucchini)
  • Olive Oil for deep frying
  • 1 Lemon (cut into wedges)
  • Salt to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 cups Zucchini (grated; or 2 large Zucchini)
    Salt to taste
    Place 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.
  • 2
    Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom.
  • 3
    4 cups water
    3 cups Chickpea Flour
    Bring 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.
  • 4
    Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour.
  • 5
    Olive Oil for deep frying
    In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F.
  • 6
    Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches). 
  • 7
    1 Lemon (cut into wedges)
    Working 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.

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