0 (0)

Categories: Appetizers, Breads


Kirk McKoy / Los Angeles Times

As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner aperitif. Sometimes it's all I can do to make it to that magical hour when I'm handed a Campari and soda or ... Read more

Total time: 35 minutes, plus chilling or cooling time | Serves 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

Step 1Sift 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.

Step 2Spread 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.

Step 3Heat 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 1 1/2 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 serving:
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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Ningbo glutinous rice balls with black sesame seed stuffing (ning bo tang yuan)
Tofu with kimchi (Dubu kimchi)
Wild mushrooms persillade
Garden Corn and Tomato Salad