Panisses (Chickpea Fries)
1 hr 20 min + coolingYield: 20
Crispy fried or baked chickpea flour batons, golden and served hot with flaky salt.
| prepLightly oil a 9-inch square baking dish with olive oil and set aside | |||||||||||
| prepIf frying: line a baking sheet with paper towels | |||||||||||
| 262 g chickpea flour | Whisk flour, salt, pepper & oil until combined | Whisk in water until smooth | Bring to boil over high heat, whisking frequently | Reduce heat, whisk until thick & pulls from pan, 10 min | Scrape into prepared pan, smooth top, cool 1 hr | Cut into 3/4-inch batons | Preheat oven to 425°F / 220°C, line sheet with parchment; transfer panisses, brush with 2 tbsp oil | Bake 425°F / 220°C until golden underneath, 25–30 min | Flip, drizzle remaining 2 tbsp oil, bake 15–20 min | Fry panisses in batches, all sides golden, 5–8 min per batch | Transfer to paper towels; sprinkle with flaky salt & pepper, serve with sauce |
| 1 1/2 teaspoons fine salt | |||||||||||
| 10 twists freshly ground black pepper, plus more for serving | |||||||||||
| 2 teaspoons extra-virgin olive oil | |||||||||||
| 960 ml water | |||||||||||
| 4 tablespoons extra-virgin olive oil (for baking) | |||||||||||
| 1/4 to 1/2 inch avocado or olive oil (for frying) | Warm frying oil in skillet to 350–375°F / 175–190°C | ||||||||||
| Flaky sea salt or kosher salt, for serving | |||||||||||
| Optional: creamy basil sauce, aioli or sauce of choice | |||||||||||
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