Rustle up this snack from France with just two ingredients – gram flour and olive oil. Serve them as you would chips (we like them dipped into mayo)
Ingredients:
- 2 tbsp olive oil , plus extra for the tin and frying
- 250g gram flour (chickpea flour)
- mayonnaise , to serve
Directions:
- Lightly brush a 20-23cm square non-stick cake tin with oil. Put the gram flour in a large saucepan with 2 tbsp olive oil and ½ tsp salt. Gradually whisk in 750ml water, then cook over a medium heat for 8-10 mins, stirring constantly with a spatula to ensure the mixture doesn’t stick to the bottom, until smooth and very thick (similar to mashed potato). You may need to beat vigorously to remove lumps.
- Pour into the prepared tin and level out the surface. Leave to cool, then cover and chill for at least 2 hrs, or ideally overnight, until firmly set.
- Turn the panisse out onto a board and cut into fingers or rectangles.
- Heat a little oil in a large frying pan over a medium-high heat and cook the panisse in batches for 2 -3 mins on each side until crisp and golden. (If you prefer to use an air-fryer, see instructions below). Sprinkle with a little sea salt before serving with mayonnaise, if you like.
Nutrition per serving:
- kcal164
- fat7g
- saturates1g
- carbs17g
- sugars0g
- fibre3g
- protein7g
- salt0.31g