Ingredients
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2-3 PotatoesBig Russet Potatoes, Thinly Sliced
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oilFor Frying
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Tempura Batter
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1/2 Cup Chickpea Flour
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1 Tbsp Corn Starch
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1 Tbsp GingerCrushed
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1 Clove GarlicCrushed
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1 Tsp Ground Cumin
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1 Tsp ground paprika
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1 Tbsp Chipotle PepperCrushed
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1 Branch ThymeLeaves from one branch
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1/2 Tsp Black Pepper
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1/2 Tsp Salt
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3/4 Cup waterIce cold water
Directions
These Chickpea Potato Fries is something I like making when I feel like having a snack and I have some excess potatoes at home. And who doesn’t have potatoes at home.
The chickpea tempura batter really gives the potato slices an awesome flavor. You will not think that you’re eating fries but a nice sophisticated snack.
Don’t let the long ingredient list to hold you off. The most “exotic” ingredient is the chickpea flour. All the others you can find in every supermarket.
Some Tips for Success:
- Cut the potatoes to thin slices.
- Use ice cold water for the tempura batter. it will make the potatoes crunchier!
- Fry the potatoes in batches. You don’t want the temperature to drop too fast.
- Try to drop the potatoes to the oil one by one. This will prevent them from sticking together.
- The potatoes don’t need much coating so remove excess batter before dropping them to the hot oil.
If you like to see what the potatoes looked like then maybe try our recipe for the Crushed Baked Potatoes. They are super easy but so delicious!!
Steps
1
Done
2-3 Minutes
|
Making The Tempura Batter |
2
Done
10-20 Minutes
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Frying The PotatoesAdd oil to a frying pan or pot and heat it to 320F/160C. |