Chickpea Fries

Put 2 cups of water and the olive oil in a medium stainless steel pot over medium heat. Add the chickpea flour slowly while whisking, taking care not to let the mixture get lumpy. When you have added all the chickpea flour continue whisking now and again until the mixture thickens. Do not overmix. If needed, add a tablespoon or two of water. When the mixture has become thick and bubbly remove it from the heat and stir in the lemon zest, rosemary, salt and black pepper to taste. Pour into a greased baking sheet and spread into an even rectangular shape.

Place in fridge at least 2 hours, but preferably overnight. When ready to eat, heat 1/2 inch of canola oil over medium heat in a stainless steel pot. While that is heating, remove the chick pea mixture from the fridge and slice into fry shapes. When the oil is hot enough, place a few fries in it and fry until crispy, flipping the fries halfway through. Total fry time for each batch should be no more than 2 minutes. Do not overcrowd the pot because it brings the oil temperature down, resulting in soggy fries.

Remove with a slotted spoon and place on paper towels. Sprinkle with kosher sea salt. Repeat with remaining fry shapes until done. Enjoy alone or with your favorite sauce!