Panisse
Ingredients
1 quart water
2 ΒΌ C. chickpea flour
2 tsp olive oil
¾ tsp coarse Himalayan salt
olive oil, for frying
coarse Himalayan salt
freshly-cracked pepper
Preparation
Lightly oil a 9-inch square pan. Heat the water with the oil and salt in a saucepan. Once the water is hot, but not boiling, whisk in the chickpea flour. Whisk over medium heat until the mixture thickens, about three minutes. Use a wooden spoon continue to cook, stirring constantly, continue 10 more minutes until very thick and the batter holds its shape. Scrape into the oiled pan and allow to cool. Unmold the solidified mixture on a cutting board and slice into longitudal fingers. To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your little finger and as long as your middle one.
In a heavy-duty skillet, heat olive oil. Once the skillet is hot, fry the panisses in small batches, by not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs; continue frying the panisses until they are deep-golden brown on each side. Remove from pan; drain on paper towels, season with salt and pepper.
