Panisse – A classic Marseillaise finger food
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)
- Heat up 1/2L of the chicken stock with the salt, garlic and hot chili sauce.
- In the meantime, lightly coat a 13x9" baking dish with nonstick spray.
- Place chickpea flour in a large bowl and make a well in the centre.
- Gradually pour the remaining ½ cold chicken broth into well, whisking until batter is smooth.
- 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).
- Pour chickpea mixture into prepared baking dish and smooth top. Press plastic wrap directly onto surface and chill until firm, at least 3 hours.
- Turn chickpea mixture out onto a cutting board and cut into 3x½” pieces.
- 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.
- Working in batches, first lightly flour the panisse, then dip them into the beaten eggs and toss them in a little panko crumbs.
- Immediately fry them until golden brown and crisp, about 1 minute each side; transfer onto a paper towel–lined plate and season with salt.
- Panisse can be served over kale salad tossed in a little cold pressed canola oil and a pinch of salt bien sur!