06 Apr Panisses with Lemon Mustard Sauce and Fried Sage
This recipe is inspired by a recent recipe in Bon Appetit magazine for Panisses. I loved the concept, and I had never heard of Panisses so I had to give it a try! Turns out Panisses are a traditional french fried chickpea cake. How awesome! The ingredients are so simple, you basically just rehydrate chickpea flour and then get it smooth for the dough. Not to mention, they are a naturally gluten free snack. They have a nice custardy middle, and the outside is crisp. So good!
After making them the first time, I decided a thin lemon mustard sauce would go great with these. The lemon cuts through the fried flavor and the mustard adds a nice depth. You could really get creative with what you paired with these though. You could even dust them with cinnamon sugar and take them a sweet route.
Don’t be intimidated by frying them, just cover the bottom of a cast iron skillet with oil. Careful not to splash, because the oil gets really hot, but otherwise frying them goes pretty quick. And if you have a deep frier, that will work beautifully.
Panisses with Lemon Mustard Sauce
- Category: Appetizer, Dairy Free, Egg Free, Gluten Free, Paleo, Snacks, Sugar Free
Ingredients
- 3 tbsp. Oil, for pan
- Salt
- 2 c Chickpea Flour
- 1 1/2 c Oil, for high heat
Dipping Sauce
- Juice squeezed from one Lemon
- 1 tsp. Course brown mustard (other kinds of mustard would be good too)
- fresh cracked pepper
Instructions
- Prepare 8x8 baking dish by putting 3Tbsp of oil into the bottom, then set aside
- Bring 4 1/2 cups of water to boil.
- Add chickpea flour gradually and whisk constantly until it is all combined. Turn heat to low and whisk often for 15-20 minutes. It will be thick and lumpy and starting to pull away from the sides of the pan.
- Transfer hot mixture to a food processor or high speed blender and blend on low until mixture is very smooth.
- Quickly transfer back to the saucepan, season with salt and cook on low for another 10-15 minutes, whisking often to avoid new lumps.
- Transfer mixture to your prepared 8x8 pan and smooth down the mixture. Cover, and allow to sit at room temperature for at least 2 hours. You can also put in the refrigerator to cool it quicker, or to keep it for later use. It will keep for a day or two in the fridge.
- Once mixture is set, slice the mixture into thin strips. Vary the size to your preference.
- Heat oil in a cast iron skillet. Once the oil is hot, add the strips and cook them for roughly 5 minutes per batch, flipping them halfway through, until they are golden and brown all over.
- Remove from the oil and place on a paper towel to drain. Sprinkle with sea salt.
- Mix lemon juice, mustard and black pepper in a small bowl and serve along side the panisses.
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