Author Notes
It took close to 38 years before I had a panisse but when I did - I was wondering where they had been all my life. Addicted in no time. Although a seemingly easy recipe it took me many, many tries to get them right (not disastrous) at home. Anyhow, this is what I came up with based on researching many other recipes and lots of trial and error. —Summer of Eggplant
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Ingredients
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1 cup
chickpea flour (besan)
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1 cup
vegetable stock
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1 cup
water
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1 teaspoon
olive oil
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1 tablespoon
parsley, chopped
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salt
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1 cup
+/- additional olive oil for frying
Directions
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Put the stock and water and the teaspoon of olive oil in a pot and heat until shimmering, not boiling, whisk in the chickpea flour and the salt. Continue to whisk or stir while it cooks for about 5 minutes.
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Add in the parsley and pour in to a greased small rectangular dish, mine is 5"x7". Cool to room temperature and move to the fridge for at least 6 hours. I usually do this step the day before I want to serve them.
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Turn the molded dough out on to a paper towel and blot any condensation. The top layer will be lumpy, slice it off and slice the remainder in to fries.
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Heat about a 1/2” of oil in a wide pan. Fry the fries for about 5 minutes until golden brown. Drain on paper towels. Sprinkle with sea salt and serve immediately.
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