I had to make and taste these panisses to believe how truly they mimic the flavor of potato fries; it was incredible!
Panisse is a southern French side dish made of chickpea flour.
The mixture is cooked to a paste, pressed into a mold, and chilled.
Once chilled, it will be firm enough to cut up into sticks.
Fried to a golden crisp, salted and peppered, these panisses were light, crispy on the outside, incredibly fluffy on the inside, and a great potato fry substitute.
4 cups water
2 cups chickpea flour
1 Tbsp salt
2 cups vegetable oil
Place the water in a pot with the salt and bring to a boil.
Pour the chickpea flour into the water and whisk vigorously until all of the water is absorbed and there are no lumps, about 2-3 minutes. You are looking for the consistency of polenta.
Take the pot off the heat. There should be plenty of salt but now is the time to taste and make sure.
Line a loaf tin with plastic wrap or wax paper.
Pour the chickpea mixture onto the tin and spread evenly.
Set aside to firm for about 30 minutes.
After thirty minutes, take a knife and gently cut the mixture into rectangular pieces. Use your judgement as to the size.
Add the vegetable oil to a deep pan. Turn the heat to medium high.
Once the oil is hot enough (you will get a nice sizzle) add some fries (about 8 at a time) and cook until they are golden brown and crispy on the outside.
Take them out and place on a paper towel lined plate.
For adults, sprinkle lightly with sumac and serve immediately with some minted yogurt dip.
For kids, sprinkle lightly with some salt and pepper and serve immediately with some ketchup.
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