Lunch: Panisses

Cook the chickpea mixture until it resembles wet concrete; it won't set up if it's undercooked.

Ingredients

Nonstick vegetable oil spray
2 1/4 cups chickpea flour
1 teaspoon kosher salt, plus more
4 cups low-sodium chicken broth
1 garlic clove, finely grated
1 teaspoon Sriracha
Vegetable oil (for frying; about 1 1/2 cups)

Instructions

Lightly coat a 13x9" baking dish with nonstick spray. Whisk chickpea flour and 1 teaspoon salt in a large bowl, breaking up any clumps in flour. Make a well in the center and gradually pour broth into well, whisking to incorporate dry ingredients; add garlic and Sriracha and whisk until batter is smooth.
Transfer mixture to a large heavy saucepan and cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see bottom of pan when whisking), 8 –10 minutes.
Pour chickpea mixture into prepared baking dish and smooth top. Press plastic wrap directly onto surface and chill until firm, at least 3 hours.
Turn chickpea mixture out onto a cutting board and cut into 3x1/2" pieces. Pour oil into a large skillet, preferably cast iron, to a depth of 1/4" and heat over medium-high heat until oil bubbles immediately when a small piece of chickpea mixture is added. Working in batches, fry until panisses are deep golden brown and crisp, about 2 minutes per side; transfer to a paper towel–lined plate and season with salt.
DO AHEAD: Chickpea mixture can be made and poured into baking dish 2 days ahead. Keep chilled.

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