Chickpea Fries with Sage and Parmesan

Ingredients

• Coarse salt and freshly ground pepper
• Canola oil
• for frying
• 1/2 cup freshly grated Parmesan cheese
• 2 3/4 cups milk
• 1 1/2 teaspoons unsalted butter
• 1 cup chickpea flour
• sifted if lumpy (see Note)
• 2 tablespoons finely chopped sage
• 1 small garlic clove
• minced

Instructions

1. In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat.
2. Reduce the heat to moderately low and gradually whisk in the chickpea flour until smooth.
3. Stir constantly with a rubber spatula until the mixture thickens, about 2 minutes.
4. Season with salt and pepper.
5. Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly sprayed with vegetable oil spray; spread into a 1/4-inch layer.
6. Cover with parchment paper and refrigerate until firm, 2 to 3 hours.
7. Pour 1 inch of canola oil into a wide skillet and heat it to 350, or until a piece of bread bubbles rapidly when added to the hot oil.
8. Meanwhile, cut the chickpea mixture into 2-inch squares.
9. Fry the squares in batches until golden brown, about 1 minute per side.
10. Transfer the squares to a rack lined with paper towels to drain, then keep them warm in a low oven while you fry the rest.
11. In a bowl, mix the sage and Parmesan cheese.
12. Toss the fries in the cheese and sage mixture until coated; serve warm.