Crispy Black Pepper Panisses with Cheddar
Enjoy these flavorful and crispy chickpea fritters, perfect as a starter or light meal. A delicious twist on classic panisses, seasoned with black pepper and topped with melted cheddar.
Equipment Needed
- 9-inch cake pan
- Heavy-bottomed pot
- Instant-read Thermometer
- Skillet
- Wire rack
Ingredients
- 125.00 gChickpea Flour(Ensure no lumps)
- 2.00 tspKosher Salt(Adjust to taste)
- 0.75 tspBlack Pepper(Coarsely ground)
- 225.00 mlWater
- 4.00 TbspUnsalted Butter(Cut into pieces)
- 2.00 ozExtra-Sharp Cheddar Cheese(Finely grated)
- 1.00 TbspExtra Virgin Olive Oil(For coating the pan)
- 0.50 cupVegetable Oil(For frying)
- 0.50 cupExtra Virgin Olive Oil(For frying)
Instructions
Whisk together chickpea flour, salt, pepper, and water in a heavy-bottomed pot until smooth. Add butter and cook over medium heat, whisking constantly, until thick and a film forms on the bottom (12-18 minutes).
Estimated time: 15 minutes
Stir in grated cheddar cheese. Grease a 9-inch cake pan with olive oil. Pour the batter into the pan and smooth the top.
Estimated time: 5 minutes
Chill the batter in the refrigerator for at least 45 minutes until firm.
Estimated time: 45 minutes
Invert the batter onto a cutting board and slice into ¼-inch strips.
Estimated time: 5 minutes
Heat vegetable oil and olive oil in a large skillet over medium-high heat until shimmering (350°F).
Estimated time: 5 minutes
Fry the panisse strips in batches until golden brown and crispy (about 5 minutes per batch).
Estimated time: 10 minutes
Drain the panisses on a wire rack set over a baking sheet lined with paper towels.
Estimated time: 5 minutes
Season with salt and serve immediately, topped with extra cheddar and pepper.
Estimated time: 5 minutes
For best results, use a thermometer to ensure the oil reaches the correct temperature.
Estimated time: 2 minutes
Serve hot with a dipping sauce like aioli or marinara.
Estimated time: 2 minutes