Top Chef Chickpea Panisse

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• Lightly oil a 9-inch (23 cm) square cake pan, or similar sized vessel.
• Heat the water with the oil and salt in a saucepan. Once hot, but not boiling, whisk in the chickpea flour.
• Whisk over medium heat until the mixture thickens, about three minutes.
• Switch to a wooden spoon or heatproof spatula, and continue to cook, stirring constantly, for 10 minutes until very thick and the batter holds its shape.
• Scrape into the oiled pan and let cool.
• To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your fourth finger and as long as your middle one.
• In a heavy-duty skillet, heat 1/4-1/2 inch (1-2 cm) of olive oil. When shimmering hot, fry the panisses in batches, not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs, frying the panisses until they are deep-golden brown on each side.
• Remove from pan and drain on paper towels, sprinkling them very generously with salt and pepper. Don't be stingy with either. Continue frying the rest, heating more oil in the pan as needed.
• Panisses are best served warm.
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• Sources for chickpea flour:
• Search natural foods or specialty food shops (specifically Middle Eastern and Indian) for unroasted chickpea flour, which is sometimes called besan or chana. If ordering online, inquire before ordering whether the flour is unroasted or not.
• The Italian chickpea flour is much finer , and has a richer, more golden color. Unfortunately it's very difficult to find although you may be able to find it in an Italian shop, called farina di ceci. Hint: try whizzing the non-Italian chickpea flour in the blender to grind it finer.

Source: Top Chef Chickpea Panisse