- 1 cup Peanut flour
- 1 cup Chickpea flour
- 2 cups (approximately) Water, cold
- Salt to taste
- Black pepper, freshly ground to taste
- 1 Tbsp. Peanut oil
- Peanut oil for frying
- Place the peanut and chickpea flour in a large bowl and stir in the cold water; beat with an eggbeater or wire whisk for 1 to 2 minutes, or until you have a smooth paste. Stir in the salt, pepper, and peanut oil.
- Pour into a heavy-bottomed saucepan and heat over medium flame, stirring constantly with a wooden spoon. After 5 to 10 minutes, the mixture will thicken, then become lumpy, and finally form a mass like a pate a choux. Remove from the flame and beat until the dough is very smooth. Spoon into the oiled pan and allow to cool.
- When the panisse dough is cool, cut it into little sticks (1½ inch wide and about 2 inches long) as you would potatoes for French fries.
- In a heavy pot, heat the peanut oil. When it is very hot fry the little sticks in the same manner as you would French fries, not cooking too many at one time. When they are crisp and golden, turn them very carefully with a spatula. (They will be done in about 4 minutes.) Remove and drain on paper towels. Put them on trays in a slow oven (250ºF) while you fry the remaining panisses.
- Sprinkle with salt and pepper and, if you like, a little grated Parmesan cheese and serve.
Note: Add some toasted or popped spices, if desired.
© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.