Panisse (Chickpea Fries)
A fried garbanzo flour fritter originating from France. Crispy on the outside, soft and creamy on the inside.
total time: 2 hours 30 minutes
recipe by: Frankie
- 2 cups water
- 1 cup garbanzo (chickpea) flour
- salt & pepper
- peanut oil
- Lightly oil an 8x8 square dish.
- Add the water and 1 tsp salt to a medium saucepan over medium heat. Pour the flour into the pan and whisk thoroughly. Grab a spoon and stir constantly for 5 minutes, the mixture will be very thick.
- Scrape the mixture into your oiled baking dish. Spread the mixture evenly in the dish and set aside to cool, about 10 minutes. Cover the dish and refrigerate for at least 2 hours.
- Flip the dish over onto a cutting board to release the molded mixture and cut it into sticks about 1/2-inch thick and 4 inches long.
- Heat a cast-iron pan with about a 1/4-inch of oil over high heat until smoking.
- Cook the fries in batches, making sure not to overcrowd the pan, in the hot oil turning occasionally until golden brown and crispy on all sides, about 8 minutes total per batch. Transfer the cooked fries to a paper towel lined plate and continue cooking the remaining fries.
- Season the fries with salt and pepper to taste.
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