Panisse
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5.0
3 reviews
Excellent
Panisse
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Panisse is a specialty from Provence that’s made with chickpea flour, and is typically fried. Of Ligurian origin, it is now known and appreciated in the southeast of France, particularly in Marseille.
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Ingredients
- 2¾ cups chickpea flour
- 4 cups water
- 2 tablespoons extra virgin olive oil
- 1 clove garlic (optional)
- 1 teaspoon salt
- extra virgin olive oil (for frying)
Equipment
- Pie dish 10 inches / 25 cm
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Instructions
Batter
- In a large saucepan, heat the water and salt, garlic, and 2 tablespoons olive oil.
- When the water begins to boil, take the pan off the heat, and gradually add the chickpea flour, stirring constantly with a whisk.
- Once the flour has absorbed the water, put the saucepan back onto a low heat. If the batter is lumpy, mix it with a hand mixer before putting it back on the heat.
- Using a wooden spoon, stir constantly for 10 to 15 minutes until thickened.
- Immediately pour the mixture into a large pie dish, about 10 inches (25 cm) in diameter.
- Let cool completely to room temperature, then place the dish into the fridge an hour or more to set the batter.
Frying
- When the batter is well set, cut it into small discs, sticks, cubes, or triangles.
- Pour a little olive oil in a pan, and heat it over medium heat.
- Fry the panisse in hot oil for around 3 minutes on each side. Drain on paper towels.
Notes
- It is essential to the success of this recipe that the exact weight of flour is used. Weighing is more precise than using a measuring cup. If a measuring cup is used, there is a chance the batter will not set properly, due to an imbalance in the ratio of flour to water.
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Overall Rating
5.0
3 reviews
Excellent
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