Deep-Fried Turkey with Southern Rub
Fried Chickpeas with Sage
- Olive and canola oil for frying
- 2 (15-ounce) cans chickpeas, thoroughly drained and rinsed
- 3 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 40 to 50 medium fresh sage leaves
To start our fried food menu off right, Sara Dickerman created this pareve recipe with fried chickpeas, fried sage, and smoked paprika, for an addictive snack that goes well beyond Hanukkah.
What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
Special equipment: You will need a deep-frying/candy thermometer, a pair of tongs, and a skimmer.
This dish was featured as part of our Frying Feast story, as well as our Tailgating Recipes and Hanukkah Recipes photo galleries.
1Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 375°F over medium heat.
2Meanwhile, dry drained chickpeas thoroughly with paper towels. Combine 2 tablespoons of the flour, the salt, and the paprika in a large bowl and briefly whisk to break up any lumps. Add chickpeas and toss to coat. Line a baking sheet with paper towels and set aside.
3Working in two batches, fry chickpeas until they stop popping and have turned golden brown, about 3 to 4 minutes per batch. (Be careful: A lot of commotion and steam erupts from the oil when the chickpeas first drop.) Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
4Combine remaining 1 tablespoon flour and sage leaves in a small bowl, toss to lightly coat, and tap off excess flour. Working in two batches, fry sage in oil until leaves stop foaming, about 10 to 15 seconds. Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
5Toss together chickpeas and sage in a bowl and serve immediately.
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