如何制作恰当的豌豆粉油炸?
Ingredients:
- 1.5 kg (3.3 lbs) of peeled and cleaned chickpeas, soaked overnight
- 100 ml (3.4 oz) of vegetable oil
- 100 g (3.5 oz) of plain flour
- 100 g (3.5 oz) of all-purpose flour
- 100 g (3.5 oz) of onion, finely diced
- 100 g (3.5 oz) of carrots, finely diced
- 100 g (3.5 oz) of celery, finely diced
- 100 g (3.5 oz) of garlic, minced
- 100 ml (3.4 oz) of vegetable oil
- 100 g (3.5 oz) of chopped fresh parsley
- 100 g (3.5 oz) of chopped fresh cilantro
Instructions:
- Soak the chickpeas: Rinse and soak the chickpeas for 12 hours or overnight.
- Prepare the vegetables: While the chickpeas are soaking, fry the onion, carrots, celery, and garlic in vegetable oil until soft and translucent.
- Cook the chickpeas: Drain the chickpeas and add them to a large pot with the vegetable oil. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chickpeas are tender and all the water has been absorbed.
- Season and serve: Season with salt and pepper to taste. Serve hot with the fried vegetables and parsley and cilantro.
Tips:
- For a richer flavor, use a combination of different types of flour, such as wheat, soy, and chickpea flour.
- You can also add other vegetables to the dish, such as peas or green beans.
- Serve with a dipping sauce, such as aioli or chimichurri.
