I have a question about the recipe "Chickpea Fries with Yogurt Dipping Sauce" from Justforlicks. I would like to make the entire recipe for chickpea-fry batter and given comments, cook only a small batch, chilling remainder. I am wondering if anyone else has tried reserving batter over a period of several days. I wonder if it hardens too much, or simply will not make good fries for other reasons. Thanks for all the other comments. I am planning on shallow-frying portions to serve with Louisa Shafia's smoky beet burgers. PS Two previous attempts to post question failed since I assumed I was supposed to write a specific question in this space, provide tags and then after clicking on the tan box labeled "ASK QUESTION", I would then see a new, larger box in which I could elaborate on the nature of my inquiry.