Panissa (Ligurian Chickpea Fritters)

🛒 Ingredients

• Chickpea flour 50 g · 194 kcal
• Water 85 g · 0 kcal
• Olive oil 15 g · 133 kcal

👨‍🍳 Instructions

1. In a large saucepan, whisk together chickpea flour, cold water, and a pinch of salt until smooth; ensure no lumps remain.
2. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, for about 15-20 minutes until the mixture thickens considerably and pulls away from the sides of the pan.
3. Pour the hot mixture into a lightly oiled rectangular baking dish or tray, spreading it evenly to a thickness of about 1-1.5 cm.
4. Let it cool completely at room temperature, then chill in the refrigerator for at least 2-3 hours, or preferably overnight, until firm.
5. Once firm, invert the panissa onto a cutting board and cut it into rectangular sticks or small cubes, approximately 1x5 cm or 2x2 cm.
6. Heat olive oil in a large frying pan over medium-high heat until hot but not smoking. Fry the panissa pieces in batches until golden brown and crispy on all sides, about 3-5 minutes per batch.
7. Remove panissa with a slotted spoon, drain on paper towels, and season immediately with additional salt if desired. Serve hot as a snack or appetizer.