You all know I'm obsessed with chickpeas, right? I don't know if I've ever properly discussed my love of chickpea flour, but I find that as versatile as the whole chickpea itself. I use it most often to make socca, but I recently discovered another use for it that replaces one of my long-lost loves: french fries. Being allergic to nightshades means I can't eat potatoes anymore, and while sweet potatoes usually do the trick for me, they always get even sweeter upon roasting, so they're not the best French fries.
|Panisses with an enormous salad and a dab of homemade apricot ketchup|
You start by making a simple, quick, chickpea flour polenta, let it cool, then cut it up and sauté it in a pan of olive oil. I was going to give you a recipe here, but two French-cooking experts have already done it so well before me that I will just link you do them: David Lebowitz and Mark Bittman both provide great recipes and explanations.