Instructions

Step 1

Brush six saucers with olive oil and set aside.

Step 2

Pour chickpea flour in a steady stream into 4 cups cold salted water in a large, heavy saucepan, whisking as you pour to prevent lumps. Cook over medium heat, whisking vigorously, until mixture thickens, about 5 minutes.

Step 3

Remove from heat, still whisking, and pour batter into saucers. Fill the saucers up to the rims, about 1⁄2" thick. Cool at least 30 minutes, then gently slide batter off saucers and cut into "steak-fry" shapes, about 3⁄4" x 3" long.

Step 4

Heat 1" vegetable oil in a heavy skillet over high heat. Fry in batches without crowding, turning often, until golden brown, about 5–7 minutes. Drain, season with salt and pepper.

Brush six saucers with olive oil and set aside.

Heat 1" vegetable oil in a heavy skillet over high heat. Fry in batches without crowding, turning often, until golden brown, about 5–7 minutes. Drain, season with salt and pepper.

Recipes

Panisses

Name: Panisses
Total time: PT0D0H0M
Yield: makes About 30
Ingredients: Olive oil; 2 1 ⁄ 2 cups chickpea flour; Vegetable oil; Salt and freshly ground black pepper

Serves
makes About 30

SAVEUR EDITORS

(Chickpea-flour 'Fries')
These chickpea-flour "fries" are a staple of Niçoise cuisine.

Ingredients

Olive oil
2 ¹⁄₂ cups chickpea flour
Vegetable oil
Salt and freshly ground black pepper

ADVERTISEMENTAD

Instructions

Step 1

Brush six saucers with olive oil and set aside.

Step 2

Step 3

Step 4

Heat 1" vegetable oil in a heavy skillet over high heat. Fry in batches without crowding, turning often, until golden brown, about 5–7 minutes. Drain, season with salt and pepper.

Brush six saucers with olive oil and set aside.
Pour chickpea flour in a steady stream into 4 cups cold salted water in a large, heavy saucepan, whisking as you pour to prevent lumps. Cook over medium heat, whisking vigorously, until mixture thickens, about 5 minutes.
Remove from heat, still whisking, and pour batter into saucers. Fill the saucers up to the rims, about 1⁄2" thick. Cool at least 30 minutes, then gently slide batter off saucers and cut into "steak-fry" shapes, about 3⁄4" x 3" long.
Heat 1" vegetable oil in a heavy skillet over high heat. Fry in batches without crowding, turning often, until golden brown, about 5–7 minutes. Drain, season with salt and pepper.