Celebrity Chef Stephanie Izard

1 cup chicken broth
1 1/2 teaspoons salt
1 cup chickpea flour
1 cup cooked or canned chickpeas, drained and roughly chopped
1/3 cup grated Parmesan cheese
Olive oil or other nonstick cooking spray

Blended oil (half vegetable, half olive oil) for frying
5 or 6 black peppercorns
1 teaspoon salt
1 teaspoon coriander seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon paprika
1 cup cooked or canned chickpeas, drained
1/4 cup buttermilk
1/4 cup chickpea flour
1/4 cup cornstarch
Blended oil (half vegetable, half olive oil) for frying
4 ounces feta cheese
6 tablespoons salsa verde (recipe follows)

1. To make the fritters, combine 1 cup water, the broth and salt in a large saucepan over medium heat. Whisk in the chickpea flour and cook until the mixture thickens, 7 to 8 minutes, stirring often. Stir in the chopped chickpeas and Parmesan cheese.

2. Coat an 8-by-8-inch baking dish with cooking spray. Use a rubber spatula to spread the chickpea mixture into the dish evenly. Refrigerate until set and completely chilled.

3. Meanwhile, make the crispy chickpeas, heat the blended oil to 375°F in a deep fryer or heavy-bottomed pan with high sides.

4. Combine the peppercorns, salt, coriander, red pepper flakes and paprika in a spice grinder and finely grind them, then set aside.

5. Place the chickpeas in the buttermilk to soak for a few minutes. Meanwhile, mix together the chickpea flour and cornstarch in a medium bowl. Strain the chickpeas, shake off some of the excess buttermilk, then place them in the flour mixture. In two batches, remove the chickpeas from the flour, shake off the excess and fry them until crisp and light brown, 3 to 4 minutes. Transfer them to a kitchen towel to drain. Season well with the spice mixture.

6. Once the fritter batter is completely chilled, carefully invert the dish onto a cutting board. Cut the dough into a 4-by-4 grid of squares, then into 32 triangles. When ready to serve, heat the blended oil to 380°F in a deep fryer or heavy-bottomed pan with high sides. Fry the fritters a few at a time until crisp and just beginning to brown, 3 to 4 minutes. Remove, let them drain on a kitchen towel or paper towels and then transfer them to plates or a serving platter. Top with the feta, fried chickpeas and a heavy drizzle of the salsa verde.

Drink Tip: Pinot Gris is another name for Pinot Grigio, and it's typically called Pinot Grigio when the grape is grown in Alsace and Oregon. There, they take on an awesome balance of brightness and fruit, perfect for pairing with the fresh herbs in the salsa verde.

2 cups tightly packed fresh parsley
1 cup tightly packed fresh basil
1 cup tightly packed fresh cilantro
6 white anchovy fillets
1/2 cup olive oil
2 tablespoons yellow mustard
1 tablespoon white balsamic vinegar
2 teaspoons honey
2 teaspoons sambal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper