Chickpea Potato Fries In a Spicy Tempura
Crunchy Fried Sliced Potatoes In A Surprising Seasoning Mix
Quick answerMakes 4-5 People servings, ready in 20-25 minutes, cook at 320F / 160C, International cuisine.
These Chickpea Potato Fries are 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 won't think you're eating fries — more like a nice, sophisticated snack.
Don't let the long ingredient list put you off. The most "exotic" ingredient is the chickpea flour. Everything else you can find in any supermarket.
Some Tips for Success:
- Cut the potatoes into thin slices.
- Use ice cold water for the tempura batter. It'll make the potatoes crunchier!
- Fry the potatoes in batches. You don't want the temperature to drop too fast.
- Try to drop the potatoes into the oil one by one. This will prevent them from sticking together.
- The potatoes don't need much coating, so remove the excess batter before dropping them into the hot oil.
Method
- 1
Making The Tempura Batter· 2-3 Minutes
Mix all the batter ingredients in a bowl .
- 2
Frying The Potatoes· 10-20 Minutes
Add oil to a frying pan or pot and heat it to 320F/160C. Add sliced potatoes to the batter and let them rest for at least 5 minutes. When the oil reached to the correct temperature add potato slices and fry till golden brown between 3-5 minutes. Remove and place on a paper towel. Serve with sour cream or your favorite condiment.
Recipe by
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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Questions & answers
Can I swap chickpea flour for regular all-purpose flour?
You can, but you'll lose the nutty, slightly earthy flavor that makes this batter unique. Chickpea flour also keeps the coating crispier, so stick with it if you can find it.
Why does the water need to be ice cold?
Cold water keeps the batter light and stops the gluten from overdeveloping, which gives you that crispy tempura texture instead of a dense coating. Throw a few ice cubes in while you mix.
What if I don't have a thermometer to check the oil temperature?
Drop a tiny bit of batter into the oil — if it sizzles and floats up right away, you're good to go. Too slow means the oil's not hot enough and your fries will come out greasy.
Can I make the batter ahead of time?
Make it fresh right before frying. The batter needs to stay cold to work properly, and it'll thicken up and lose its texture if it sits too long.
Can I use a different type of potato?
The recipe calls for big Russet potatoes specifically — they're starchy and sturdy, which helps them hold up to frying without falling apart. Other waxy varieties might not give you the same result.