Panisses

Serves: 6

Preparation time: 20 minutes

Cooking time: 15 minutes

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries) The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.

Ingredients

270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)

Preparation

Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.