Yesterday, I brought to you a little video showcasing the genius that is Chef Mark Zeitouni at The Standard, Miami. In addition, if I may blow our own horn, the Miami New Times awarded us Best Waterfront Dining of 2011! Yes, Chef Mark is that amazing.
Anyway, I spent all day dreaming about his food, specifically, about his infamous chick pea fries. These little morsels of deliciousness only exist in Chef Mark’s world. Made from chick pea flour, and lightly seasoned with cumin and salt, these “fries” are the lightest most delectable things you can put in your mouth. <wink>
So, for those of you who can’t make it down to Miami any time soon, Chef has very kindly shared his recipe with you so you can attempt to make them at home. If you do, please email me photos of your creations, and I’ll make sure to share them with the crew!
- 2qts chickpea flour
- 2 tablespoons cumin
- 1/2 teaspoon freshly ground pepper
- 4 qts water
- In a mixing bowl, combine the chickpea flour with the cumin, pepper and 1 teaspoon of salt.
- bring water to a boil high heat,
- Add the flour mixture in small batches whisking constantly, until very thick, about 5 minutes. Beat with a whisk until smooth.
- Scrape the dough into a 12-by-7 1/2 -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 1/2 -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.