Panisses (Chickpea Fries)

By Kathryne Taylor · cookieandkate.com

Yield: 20

1 hr 20 min + cooling

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
2 1/4 cups / 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
4 cups / 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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