PANISSE RECIPE RECIPES
PANISSES RECIPE | BON APPÉTIT
Panisses are chickpea fries, and we love this version from Colicchio & Sons in New York City.
Provided by Colicchio & Sons, NYC
Yield 8 Servings
Number Of Ingredients 7
Steps:
- Lightly coat a 13x9" baking dish with nonstick spray. Whisk chickpea flour and 1 tsp. salt in a large bowl, breaking up any clumps in flour. Make a well in the center and gradually pour broth into well, whisking to incorporate dry ingredients; add garlic and Sriracha and whisk until batter is smooth.
- Transfer mixture to a large heavy saucepan and cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see bottom of pan when whisking), 8–10 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 oil bubbles immediately when a small piece of chickpea mixture is added. Working in batches, fry until panisses are deep golden brown and crisp, about 2 minutes per side; transfer to a paper towel–lined plate and season with salt.
- DO AHEAD: Chickpea mixture can be made and poured into baking dish 2 days ahead. Keep chilled.
PANISSES RECIPE | BON APPÉTIT
Panisses are chickpea fries, and we love this version from Colicchio & Sons in New York City.
Provided by Colicchio & Sons, NYC
Yield 8 Servings
Number Of Ingredients 7
Steps:
- Lightly coat a 13x9" baking dish with nonstick spray. Whisk chickpea flour and 1 tsp. salt in a large bowl, breaking up any clumps in flour. Make a well in the center and gradually pour broth into well, whisking to incorporate dry ingredients; add garlic and Sriracha and whisk until batter is smooth.
- Transfer mixture to a large heavy saucepan and cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see bottom of pan when whisking), 8–10 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 oil bubbles immediately when a small piece of chickpea mixture is added. Working in batches, fry until panisses are deep golden brown and crisp, about 2 minutes per side; transfer to a paper towel–lined plate and season with salt.
- DO AHEAD: Chickpea mixture can be made and poured into baking dish 2 days ahead. Keep chilled.
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