Vegan - Les Panisses

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* Exported from MasterCook *

 

Les Panisses

 

Recipe By :John Farrar <jfarrar

Serving Size : 6 Preparation Time :0:00

Categories : Appetizer Breads

Legumes Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart water -- boiling

10 ounces chickpea flour -- (300g)

1 teaspoon olive oil

Salt and pepper

 

It is important to have the necessary equipment to hand. As the panisses should

be no more than 3/8 " (1cm) in depth, use a shallow tray or dish, lightly oiled

before using. In a large enamel or steel pot, bring seasoned water to a furious

boil. Stirring continuously pour the flour in a steady flow. Do not halt the

stirring, but beware any hot explosions of batter as the cooking continues (it

may be wise to cover your stirring hand with a tea towel or some such).

 

After about eight minutes, the mixture will have thickened and can be poured

into a lightly oiled tray. Smooth the surface and set aside to cool (the mix may

even be covered and stored in the fridge overnight).

 

To cook the panisses, use either a deep-fat fryer or shallow-fry then in a heavy

frying pan. Whatever the choice, cut the cooled panisses into 3/8 " (1cm) wide

strips, drop them gently into very hot oil, and cook swiftly on both sides until

lightly browned. Drain on a generous amount of kitchen paper.

 

Description:

" Little puffs made from chickpea flour "

Source:

" rec.food.veg.cooking - 06 Jun 2001 "

S(Formatted by):

" N. Braswell - 11-08-01 "

Start to Finish Time:

" 2:00 "

T(Cooking time):

" 0:08 "

 

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Per Serving (excluding unknown items): 181 Calories; 4g Fat (18.8% calories from

fat); 11g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 35mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fat.

 

Serving Ideas : Serve with just salt or with some slices of roasted peppers, red

onions, capers, basil and olive oil.

 

NOTES : Called La Panissa, in the Niçoise tongue. Panisses are special because

the extraordinarily creamy texture of these magic little hot puffs is made from

nothing more than chickpea flour, water, salt and pepper. The only real effort

involved may come from having to track down this sometimes elusive flour. The

making is as easy as it gets. Redolent of a fine, savoury custard, they are

very, very good.

Nutr. Assoc. : 0 0 0 0