Panisses

PT30M

First published in 2017
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Ingredients

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Panisses

1
Lightly coat a baking dish with olive oil. Add 230ml seasoned water to a pan with the butter and bring to the boil
2
Mix the chickpea flour with 100ml water, then add the mixture to the boiling buttery water. Cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see the bottom of the pan when whisking), this will take 8–10 minutes
  • 85g of chickpea flour
3
Pour the chickpea mixture into the prepared baking dish and smooth out the top. Leave to set, ideally overnight in the fridge
4
Preheat a deep-fryer to 170°C
5
Once set, turn the panisses onto a chopping board and cut into chips. Deep-fry until crispy on the outside and fluffy inside
6
Season with fleur de sel and black pepper and serve immediately
First published in 2017
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