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Panisses (Chickpea Fries) |
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Serves: 24 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Panisses (Chickpea Fries) recipe on the web!!To Americans who love fine restaurants, the word Panisse means Chez Panisse, Alice Waters's seminal restaurant in Berkeley. To French movie lovers, it refers to a character (after whom the restaurant is named) in the beloved Marcel Pagnol film trilogy of Fanny, Cesar, and Marius, who, in turn, was named for these Provençal chickpea flour "fries." Cooks familiar with polenta will recognize the procedure: The flour is cooked into a thick mush, cooled, then cut into sticks before frying. Serve panisses with grilled marinated lamb steak to make a variation of the bistro classic "steak frites." Makes about 14 "fries" _ 1/2 cups homemade or low-salt canned chicken broth _ 1/2 cups water _ teaspoon salt ___ teaspoon freshly ground pepper _ 1/2 cups chickpea flour Olive oil for deep-frying 1. Thoroughly oil an 8-by-11-inch baking dish. In a medium, heavy saucepan, combine the broth, water, salt, and pepper. Bring to a boil over high heat. Whisking constantly, gradually add the chickpea flour. Reduce heat to medium-low. Simmer the chickpea mixture, whisking constantly, until thick and smooth (it will seem that the lumps will never disappear), about 5 minutes. Scrape into the prepared pan and spread evenly with an oiled spatula or pat smooth with oiled hands. Let cool completely. 2. Hold a baking sheet over the dish and invert to un mold the cooled chickpea mixture onto the sheet. Using an oiled sharp knife, cut lengthwise into thirds, then crosswise into eighths to make 24 "steak fry"-shaped panisses. 3. Preheat the oven to 200°F. Place a wire cake rack over a jelly roll pan. Into a deep Dutch oven, pour oil to a depth of 2 to 3 inches. Heat it to 365°F over high heat. In batches, without crowding, deep-fry the panisses until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer the panisses to the wire rack and keep warm in the oven while frying the rest. Serve immediately. Okra Fritters With Chickpea Batter Vegetable Tempura With Ginger Dipping Sauce Castroville Artichoke Sandwich Central Avenue Rice Balls With Mozzarella Roman Artichokes, Jewish Style Broccoflower Fritti Chinese Green Beans With Chili Sauce Vidalia Onion Rings With Ale Batter Potato-Pesto Puffs Panisses (Chickpea Fries) Classic Belgian French Fries Potato Pancakes (Latkes) Zucchini And Ricotta Fritters Zucchini Blossoms In Chardonnay Batter Meaty Tomato Sauce |
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