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It's hard to eat a hamburger without also enjoying some fries. Crispy, salty dippers. Tastiest when dunked in a perfectly seasoned sauce (my fave is tartar).
During the week, we try and keep to healthy eating habits. French fries just don't qualify. But a turkey burger can not stand alone on a dinner plate. It begs for a crispy accompaniment.
I have made the following recipe in several variations. The polenta contributes to the crisp texture, while the chickpea flour adds a subtle nuttiness and a wonderful Mediterranean note. Baked at a high temperature, and to crunchy perfection (with a creamy center), these delicious dippers are the ideal alternative to french fries. Dare I say.....even better!
BAKED POLENTA AND CHICKPEA FRIES WITH DILL CAPER SAUCE
(Printable Recipe Card)
1 cup polenta
1/2 cup garbanzo bean flour (also known as "chickpea flour"; sold at natural food stores)
zest of one lemon
1 tablespoon dried herbs (herbes de provence, thyme, oregano, fennel, marjoram, basil, etc)
1 teaspoon salt
DILL CAPER SAUCE
1 cup mayonnaise
2 tablespoons tahini
2 tablespoons chopped capers
1 tablespoon chopped dill
2 tablespoons olive oil
salt
ONE: In a large pot, boil 6 cups of water. Once water comes to a boil, pour in the polenta and garbanzo bean flour.
TWO: With a whisk, stir until the polenta and flour have been incorporated and there are no longer lumps. Cover and continue to cook (stirring occasionally) for about 7-8 minutes, or until the mixture has fully thickened.
THREE: Add the zest, herbs and salt and stir to combine.
FOUR: Pour and spread into a 9x13 baking dish. Allow to cool for a few minutes. Cover and refrigerate for at least 2 hours, until fully set.
FIVE: While the polenta/chickpea flour mixture sets, combine the ingredients for the sauce and place aside in a bowl.
SIX: Preheat oven to 450 degrees.
SEVEN: Unmold polenta/chickpea flour mixture and cut into sticks. Place in a single layer on a baking sheet. Drizzle olive oil over fries and sprinkle with salt.
EIGHT: After 20 minutes, when you notice the bottoms forming a golden crust, flip over. Bake for another 15-20 minutes, until the fries are uniformly crisp. Sprinkle with additional salt and eat immediately.
(Printable Recipe Card)
1 cup polenta
1/2 cup garbanzo bean flour (also known as "chickpea flour"; sold at natural food stores)
zest of one lemon
1 tablespoon dried herbs (herbes de provence, thyme, oregano, fennel, marjoram, basil, etc)
1 teaspoon salt
DILL CAPER SAUCE
1 cup mayonnaise
2 tablespoons tahini
2 tablespoons chopped capers
1 tablespoon chopped dill
2 tablespoons olive oil
salt
ONE: In a large pot, boil 6 cups of water. Once water comes to a boil, pour in the polenta and garbanzo bean flour.
TWO: With a whisk, stir until the polenta and flour have been incorporated and there are no longer lumps. Cover and continue to cook (stirring occasionally) for about 7-8 minutes, or until the mixture has fully thickened.
THREE: Add the zest, herbs and salt and stir to combine.
FOUR: Pour and spread into a 9x13 baking dish. Allow to cool for a few minutes. Cover and refrigerate for at least 2 hours, until fully set.
FIVE: While the polenta/chickpea flour mixture sets, combine the ingredients for the sauce and place aside in a bowl.
SIX: Preheat oven to 450 degrees.
SEVEN: Unmold polenta/chickpea flour mixture and cut into sticks. Place in a single layer on a baking sheet. Drizzle olive oil over fries and sprinkle with salt.
EIGHT: After 20 minutes, when you notice the bottoms forming a golden crust, flip over. Bake for another 15-20 minutes, until the fries are uniformly crisp. Sprinkle with additional salt and eat immediately.
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