Fried Panisse – Panisses Frites
Panisse is best eaten very hot with a bit of salt and pepper, accompanied by a green salad, as an accompaniment to a dish or as an appetizer, or as a snack instead of socca. Panisse can also be rolled in powdered sugar at the end of cooking for a delicious dessert.
Equipment
Ingredients
- 600 g Chickpea Flour ** see note
- 2 litres Cold Water
- Olive Oil
- Flour
- Salt and Pepper
Instructions
- Pour the chickpea flour into the cold, salted water in a stock pot, avoiding lumps that form when the flour is thrown into hot water.
- Put the pot on low heat and stir with a whisk without stopping while the batter thickens. Don’t stop whisking as you want a smooth dough.
- Bring the water to a boil and cook for 3 to 5 minutes.
- Immediately pour the mixture into slightly oiled saucers. Allow to cool.
- Cut each pastry into 1 to 2 cm wide strips.
- Dust with chickpea flour, then cook them in a heavy frying pan with hot oil. Allow the first side to turn golden brown before turning them halfway through the cooking time.
- Place the panisse on paper towels.
- Add salt and pepper to your taste. Serve immediately.
Notes
Chickpea flour is readily available in the South of France. With gluten-sensitive diets in other parts of the world, this flour is typically found with speciality flour in the grocery store.
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