Servings: Serves 4
- 2 1/2 cups chickpea flour , plus more for dusting
- 1 cup cornmeal
- 2 cloves garlic , finely grated
- 3 Tbsp. kosher salt , plus more to taste
- 1/4 cup chopped parsley
- 1 Tbsp. chopped rosemary
- Zest of 2 lemons
- Vegetable oil , for frying
- Romesco , for serving (for recipe, see Grilled Figs with Burrata and Romesco Toast)
In a stainless steel pot over high heat, combine chickpea flour, cornmeal, 7 cups of cold water, garlic, and salt. Whisk gently to prevent sticking on the bottom; over-whisking will cause the final product to "soufflé" and fall.
Once the mixture begins to thicken and bubble (after about 3 to 4 minutes), reduce heat to medium and switch to a rubber spatula. Add remaining ingredients except oil, stir to combine, and continue stirring to prevent sticking. When mixture pulls from the sides of the pot like a dough (after about 6 to 8 minutes), transfer it to a rimmed sheet pan lined with nonstick aluminum foil. Spread mixture out evenly, cover with a sheet of plastic wrap, and top with another sheet pan. Refrigerate for 4 hours until completely cold and set.
Carefully remove mixture from pan by gently lifting the bottom layer of aluminum foil onto a cutting board. Remove plastic wrap, then cut into "fries" about 3 inches long.
Heat oil in a large pot until it reaches 375° on a deep-fat thermometer. Toss fries lightly in additional cornmeal, and deep-fry them in small batches until crispy, about 3 minutes. Remove and set on paper towels. Sprinkle with kosher salt to taste and serve with romesco on the side.