PanissesPrint this PageAnything our ultra talented chef and friend Eduardo Miranda whips up is delicous, but we love munching on these simple and easy "chick-pea fries."
1 lb. Marino Felice Organic Chickpea flour
2 qts. water
salt to taste
Olive oil for frying
In a 4-quart pot, over medium-high heat, add water slowly to the chickpea flour, whisking well. Add salt to taste (a little). Whisk constantly until it comes to a boil, then lower the heat to avoid violent splattering. You may need to switch to a paddle of spoon as it thickens. Continue stirring. Cook about 15-20 minutes until it is thick and lump-free.
Pour the mixture into a shallow baking tray. Smooth out the surface. Leave to cool and firm up (refrigerate overnight if convenient).
When cold, unmold onto a work surface, cut into rectangles (like thick fries). Fry in hot olve oil until puffy and crisp. Serve hot with sea salt or, better yet, with La Force Basque spice salts from Maison Arousteguy.