Panisse – A classic Marseillaise finger food panisseICC

Servings: 8

Nonstick vegetable oil spray 250gr chickpea flour 1 tsp. Kosher salt 1L chicken broth 1 clove garlic, finely grated 1 tsp. Sriracha or chili sauce 4 tbsp. flour 3 egg, beaten 1 cup. Panko crumbs Vegetable oil (for frying; about 1½ cups)

  1. Heat up 1/2L of the chicken stock with the salt, garlic and hot chili sauce.
  2. In the meantime, lightly coat a 13x9" baking dish with nonstick spray.
  3. Place chickpea flour in a large bowl and make a well in the centre.
  4. Gradually pour the remaining ½ cold chicken broth into well, whisking until batter is smooth.
  5. Pour mixture over the hot chicken stock and mix very well. Cook over medium-high heat, whisking constantly, until starting to bubble (2–3 minutes).
  6. Pour chickpea mixture into prepared baking dish and smooth top. Press plastic wrap directly onto surface and chill until firm, at least 3 hours.
  7. Turn chickpea mixture out onto a cutting board and cut into 3x½” pieces.
  8. Pour oil into a large skillet, preferably cast iron, to a depth of ¼” and heat over medium-high heat until the oil bubbles immediately when a small piece of chickpea mixture is added.
  9. Working in batches, first lightly flour the panisse, then dip them into the beaten eggs and toss them in a little panko crumbs.
  10. Immediately fry them until golden brown and crisp, about 1 minute each side; transfer onto a paper towel–lined plate and season with salt.
  11. Panisse can be served over kale salad tossed in a little cold pressed canola oil and a pinch of salt bien sur!