Chickpea Panisse
Crispy outside meets fluffy inside with Chickpea Panisse, a gluten free French bistro classic. It's a perfect snack, appetizer or side.
Equipment
- 8x8 baking dish
Ingredients
- 2 cups Bob’s Red Mill chickpea flour
- 4 cups filtered water
- 2 tablespoons extra virgin olive oil plus 2 more tablespoons for cooking
- 2 teaspoons sea salt
- Freshly cracked black pepper to taste
- 4 cups avocado oil for deep frying
- Or 2 tablespoons avocado oil for pan frying
- Flaky salt for garnish
- Za’atar seasoning for garnish
Instructions
- Place a sheet of parchment paper in an 8x8 baking dish.
- Mix together 2 cups chickpea flour, 4 cups filtered water, 2 tablespoons extra virgin olive oil, 2 teaspoons sea salt and freshly cracked black pepper in a medium sized bowl.
- Preheat a heavy bottomed 4 quart pot on medium heat. Add the remaining 2 tablespoons of olive oil. Pour in the chickpea batter and stir with a straight sided wooden spatula, making sure to scrape the bottom of the pot so it doesn’t stick. Cook for 8 minutes, or until the batter starts to pull away from the sides of the pot. It should be thick like polenta.
- Pour into the prepared baking dish, spreading all the way to the edges and smoothing out the top. Allow the batter to cool down completely for an hour in the fridge, then remove it from the mold. It should feel firm and sliceable.
- Cut the panisse into batons, about ½ an inch thick and 3 and a ½ inches long.
- Preheat the 4 cups of avocado oil to 350˚F and line a baking sheet with paper towels. If you prefer to pan fry instead of deep fry, use a nonstick skillet with 2 tablespoons of avocado oil. Cook on medium high heat, rotating the panisse on all sides until golden brown.
- Carefully add the panisse to the pot, working in batches and being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes.
- Remove the panisse from the oil and place on the paper towel lined tray. Season with flaky salt and za’atar. Serve hot. Check FAQ section for tips on how to store the used fry oil.