Ingredients
1 quart (1l) water
1T olive oil
3/4 teaspoon kosher salt
2 1/4 cups (285g) chickpea flour,sifted
olive oil, for frying
Coarse salt and freshly-cracked pepper
Preparation
Line a 9" loaf pan with plastic wrap. Spray with oil.
Heat the water with the oil and salt in a saucepan. Once hot, but not boiling, very slowly sift in the chickpea flour while whisking.
Whisk over medium heat until the mixture thickens, about three minutes.
Switch to a heatproof spatula, and continue to cook, stirring constantly, for 10 minutes until very thick and the batter holds its shape.
Scrape into the oiled pan and let cool.
To fry the panisses, unmold the solidified mixture on a cutting board and slice 3/4" thick slices.
In a heavy-duty skillet, heat 1/4-1/2 inch (1-2 cm) of olive oil. When shimmering hot, fry the pannisses in batches, not crowding them in the pan. Once the bottom is browned and crisp, turn with tongs, frying the panisses until they are deep-golden brown on each side.
Remove from pan and drain on paper towels, sprinkling them very generously with coarse salt and pepper. Fry the rest, heating more oil in the pan as needed.
Panisses are best served warm sprinkled with sea salt and black pepper.
