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BON APPÉTIT<br />
PHOTOGRAPHS: FOTOLIA; ZUMA PRESS INC/ALAMY STOCK PHOTO<br />
PERFECT PANISSES<br />
• 1 litre/4 cups water<br />
• 150g/1 1 /4 cups chickpea<br />
(gram) flour<br />
• 1 1 /2tbsp olive oil<br />
• Salt and pepper<br />
• Olive oil and vegetable oil, for frying<br />
1. Lightly oil six saucers or crème brûlée<br />
dishes.<br />
SERVES<br />
6<br />
2. Bring the water to a boil, add 1tsp salt and<br />
1 1 /2 tbsp olive oil. Slowly pour in the chickpea<br />
flour, whisking constantly. Turn the heat<br />
down and stir constantly with a wooden<br />
spoon for five minutes until the mixture has<br />
thickened: be careful not to burn your hand<br />
(wrap a tea towel around it if necessary).<br />
3. Fill the saucers to the brim with the<br />
mixture, dipping your fingers in cold water to<br />
press the batter into the saucers. Set aside<br />
for at least one hour (the panisses will keep in<br />
the refrigerator, covered, for a few days).<br />
4. Turn the panisses out on to a work<br />
surface and cut into thick chips (about<br />
five per saucer).<br />
5. Pour equal proportions of olive oil and<br />
vegetable oil into a large frying pan, enough<br />
to generously coat the base of the pan, over<br />
a medium-high heat. Fry the panisses<br />
until golden on both sides, carefully flipping<br />
them once.<br />
6. Serve hot with freshly ground pepper.<br />
www.completefrance.com FRANCE MAGAZINE 81
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