Prepare panisses in a skillet or fried, inspired by traditional recipes. These delicious specialties are homemade from chickpea flour. A Provençal treat that you won't be able to live without!
Preparation of the dough: Gently bring the water to a simmer, then add salt, pepper, and oil. Slowly incorporate the chickpea flour with a whisk to avoid lumps, and stir the mixture for 15 minutes over low heat.
Resting the dough When the mixture has thickened well, spread it on a greased and floured baking sheet, and let it cool to allow the preparation to set. You can also prepare the baking sheet the day before for the next day.
We will then cover the tray to prevent it from drying out. The thickness of the dough on the tray will be the thickness of the fried fritters. Alternatively, we can pour the dough into small dishes to make small circular cakes.
Cutting and cooking Cut the piece according to the desired shape and brown in a pan with oil. You can use olive oil, or mix olive oil with sunflower oil. Clean the pan between two cooking sessions with a paper towel.
To finish, BE CAREFUL !!!!!! Those who use a measuring cup without caution instead of a scale will be disappointed. Chickpea flour does not have the same density as wheat flour. 250 g of chickpea flour occupies the volume of 325 g to 350 g of wheat flour. In other words, you need to fill the measuring cup to the 350 g mark to ultimately get 250 g of chickpea flour. It is still best to weigh!
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