Chickpea Fries (Panisse)

1. Grease an 8x8 baking dish and set aside.
2. Heat the water, oil, and salt together in a large saucepan over high heat. Once the water is steaming and nearly at a boil, reduce the heat to medium-low. Sprinkle the chickpea flour into the water, whisking constantly until the mixture thickens slightly.
3. Switch to a flat-bottom spoon or spatula and continue stirring the chickpea mixture until it becomes thick and glossy, 7-10 minutes. (Your mixture will have lumps. Don’t worry; they will go away during the final cooking process.)
4. Pour the hot mixture into the greased pan. Set aside to cool for 1 hour.*

To Pan Fry

1. When you are ready to fry your panisse, pour ¼ inch of oil into a heavy-bottomed sauté pan. (Cast iron works well.) Heat the oil over high heat.
2. While your oil is heating, un-mould your panisse by turning the baking dish upside-down on a cutting board. Cut the block into long strips or chunks, however you would like your panisse to turn out.
3. Place the cut panisse into the hot oil, being careful not to crowd the pan. Fry them for 3-5 minutes on each side, until golden. Remove the hot panisse from the pan and place on a paper towel lined plate. Sprinkle liberally with salt and pepper.
4. Continue with the remaining panisse.

To Bake

1. Preheat your oven to 450F.
2. Line a baking sheet with aluminum foil and liberally grease the baking sheet with melted butter.
3. Un-mould your panisse by turning the baking dish upside-down on a cutting board. Cut the block into long strips or chunks, however you would like your panisse to turn out.
4. Place the cut panisse onto the greased baking sheet and brush each with melted butter. Place in the preheated oven and bake for 10 minutes.
5. After 10 minutes, remove the panisse from the oven and flip them on the baking sheet. Return them to the oven and bake for an additional 10 minutes.
6. Sprinkle liberally with salt and pepper to serve.