Food

Recipe: Panisses

Panisses

Total time: 35 minutes, plus chilling or cooling time

Servings: 4 to 6

Note: Adapted from Daniel Young's "Made in Marseille." Chickpea (or garbanzo) flour is available at well-stocked markets as well as gourmet and cooking stores.

2 cups (9.2 ounces) chickpea flour

1 quart water

1 tablespoon olive oil

Frying oil

Sea salt

Freshly ground black pepper

1. Sift the chickpea flour and combine in a large saucepan with 1 quart hot — but not boiling — water and the olive oil. Heat over moderately high heat, mixing continuously with a whisk, until the mixture thickens and starts to bubble, 2 to 3 minutes. Exchange the whisk for a wooden spoon and cook, stirring continuously, for 10 minutes more. The mixture should be thick and heavy.

2. Spread out a clean dish towel on a work surface. Place the panisse mixture along the bottom of the dish towel. Wrap the towel over the mixture and roll it into a log 2 to 3 inches in diameter. Refrigerate for 2 hours. As an alternative to this towel method, which can be tricky, spread out the mixture onto an oiled baking sheet to a depth of one-third inch, cover with a dish towel and refrigerate for 2 hours. Cut out the panisse rounds using a cookie cutter, biscuit cutter or small jar.

3. Heat some frying oil in a skillet (the oil should be about one-fourth inch deep) over moderately high heat. Cut the panisse log into slices roughly one-third inch thick and fry in small batches until golden, about 1½ minutes on each side. Drain on paper towels. Sprinkle with sea salt and pepper and serve immediately on a dish, or, better yet, in a paper cone.

Each of 6 servings: 308 calories; 10 grams protein; 25 grams carbohydrates; 5 grams fiber; 19 grams fat; 2 grams saturated fat; 0 cholesterol; 5 grams sugar; 28 mg sodium.

Copyright © 2014, Los Angeles Times
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