Panisses
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Panisses
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I fried my panisses in olive oil, as is traditional, in my cast iron skillet and it's a little hard to tell you exactly how much to use but you want enough so that the panisses won't stick. This makes about 36 panisses.
A commenter a while back noted they grilled them, which is likely possible. We can't grill in Paris as it's not authorized (I think it's because they are worried about fires), but if you want to give it a go, you can likely brush them with olive oil and cook them that way. If you do, let us know how they come out in the comments.
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Ingredients
- 2 1/4 cups (250g) chickpea flour
- 1 teaspoon coarse salt
- 2 teaspoons olive oil
- 1 quart (a scant liter) water
- olive oil for frying
- coarse salt and freshly-cracked pepper for serving
Instructions
- Lightly oil a 9-inch (23 cm) square cake pan, or similar sized vessel.
- Pour the chickpea flour in a medium saucepan along with the salt and olive oil. Add half of the water and stir with a sturdy whisk until the mixture is smooth. Whisk in the rest of the water.
- Bring the mixture to a boil over high heat, stirring frequently with the whisk until it just begins to boil and thicken. Reduce the heat to low-to-medium, and continue to cook, stirring with the whisk (or a wooden spoon or spatula) until the mixture thickens and holds its shape, and pulls away from the side of the pan, about 10 minutes. It should resemble stiff, sticky mashed potatoes.
- Immediately scrape the mixture into the oiled pan, smooth the top, and let cool. It may be difficult to get the top smooth, so do it as quickly as you can. You can use a offset spatula dipped in water to help smooth the top, and once you've smoothed it as best as you can, fold a kitchen towel on the counter and drop the pan a few times on the towel to help smooth it out even further. Let cool completely at room temperature.
- To fry the panisses, unmold the solidified mixture on a cutting board and slice into three rectangles. Then use a knife to cut 3/4-inch (2cm) batons.
- In a heavy-duty skillet, heat 1/3 to 1/2 inch (1,5 cm) of olive oil. Don't be too parsimonious with the olive oil. When shimmering hot, fry the panisses in batches, not crowding them in the pan. Once the bottom is nicely browned and crisp on the bottom, turn with tongs, frying the panisses, turning them once each side is browned, until they're deep golden brown on each side. They'll take at least 5 minutes to fry them and the first batch will cook slower than subsequent batches.
- Remove the panisses from the pan and drain on paper towels or on a brown paper bag, sprinkling them very generously with salt and pepper. Don’t be stingy with either. Continue frying the rest of the panisses, heating more oil in the pan as needed.
Notes
- Notes:
- Serve the panisses warm.
- While it's traditional to serve panisses just with salt and pepper, one place I went to in Marseille served panisses with harissa mayonnaise. So if you want to liven things up, mix some harrisa with mayonnaise, to taste, and use that as a dip.
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