Marseille Panisse
Ingredients
- 250 gChickpea flour (sifted)
- 1 LMineral water
- 4 tbspExtra virgin olive oil (for the dough and frying)
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
Method
A golden crust that cracks under the teeth with a steaming, creamy heart. The smell of toasted chickpeas and warm olive oil fills the kitchen.
- 1
In a large pot, pour the mineral water, olive oil, and salt. Bring to a rolling boil.
- 2
Rain in the chickpea flour while whisking vigorously to prevent lumps. The mixture will thicken immediately.
- 3
Switch to a wooden spatula. Cook over low heat, stirring constantly. The dough is ready when it is smooth, thick, and pulls away cleanly from the sides of the pot.
- 4
Pour the dough into an oiled mold or onto a tray. Smooth the surface with a damp spatula. Let cool, then refrigerate until the mass is very firm to the touch.
- 5
Unmold onto a board. Cut out discs using a cutter or regular sticks with a knife.
- 6
Heat olive oil in a pan. Place the panisses without overlapping. When they are golden and crispy on each side, transfer them to paper towels.
Frequently asked questions
How do you get this dish right?
- The secret lies in cooking the batter: it must be well-dried so it doesn't fall apart when frying.
- Use high-quality olive oil, as it provides all the flavor.
- If you have time, let the dough set overnight in the refrigerator.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container before frying. Once fried, eat them immediately.
