From: Chef/partner Mark Dommen, One Market Restaurant, San Francisco. Yield: 120 pieces.

Mark Dommen. Photo: One Market

2 qt. whole milk
4 Tbsp. extra virgin olive oil
2 Tbsp. butter
to taste, sea salt
to taste, fresh ground pepper
2 tsp. toasted ground cumin
¼ tsp. cayenne
½ tsp. harissa
4 ½ cups chickpea flour, sifted
as needed for dredging, semolina

In a heavy saucepan on medium-high heat, heat the milk, olive oil, butter, salt, pepper, cumin, cayenne and harissa. Add the chickpea flour in one steady stream.  Cook out the raw taste for 10 minutes, continuously stirring.

Spread the mixture between two butter-lined pieces of parchment paper. Allow to chill.

Cut into French fry-sized sticks, dredge in semolina flower and deep fry until crisp.