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Print this Recipe    Panisses

Les Panisses

300g chickpea flour
1 tsp olive oil
Salt and pepper

In a large enamel or steel pot, bring a litre of seasoned water to
a furious boil. Stirring continuously pour the flour in a steady
flow. Do not halt the stirring, but beware any hot explosions of
batter as the cooking continues (it may be wise to cover your
stirring hand with a tea towel or some such).

After about eight minutes, the mixture will have thickened and can
be poured into a lightly oiled tray. Smooth the surface and set
aside to cool (the mix may even be covered and stored in the fridge
overnight).

To cook the panisses, use either a deep-fat fryer or shallow-fry
then in a heavy frying pan. Whatever the choice, cut the cooled
panisses into 1cm-wide strips, drop them gently into very hot oil,
and cook swiftly on both sides until lightly browned. Drain on a
generous amount of kitchen paper, and serve with just salt or with
some slices of roasted peppers, red onions, capers, basil and olive
oil.

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