KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES: SALADS |
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INGREDIENTS: |
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2 1/3 cups Chickpea Flour (ground dried humous)
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Kosher salt, to taste
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Black Pepper, freshly ground, to taste
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Canola oil, for frying
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INSTRUCTIONS: |
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In a 4-qt. saucepan, whisk together
chickpea flour, salt and pepper, and
3 cups water until smooth.
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Cook over medium-high heat, stirring
constantly with a wooden spoon,
until mixture becomes a thick paste,
about 6 minutes.
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Reduce heat to low and continue
stirring until mixture pulls away
from side of pan, about 2 minutes
more.
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Working quickly in batches, with a
rubber spatula, spread ½ cup of the
mixture into a 9″-diameter, ¼″-thick
circles on parchment paper or
aluminum foil (Keep saucepan warm so
that dough remains spreadable.)
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Let dough disks sit until cool,
15–20 minutes.
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When dough disks are cool, peel off
paper and stack disks together like
pancakes.
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Cut stack into 8 wedges.
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Pour oil into a 6-qt. Dutch oven to
a depth of 2″.
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Heat over medium-high heat until a
deep-fry thermometer reads 375°F.
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Working in batches, add wedges and
fry, turning occasionally, until
golden and crisp, about 3 minutes.
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Using a slotted spoon, transfer
wedges to a paper towel—lined plate
and sprinkle with salt.
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Serve hot.
Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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