Herbed Panisse With Salsa Verde
Herbed Panisse With Salsa Verde
Try this quick and easy herbed, fried chickpea flour cake recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 2 tablespoons Chickpea Flour
  • 2 cups water
  • 6 tablespoons Extra Virgin Olive Oil, plus extra for cooking
  • 3 tablespoons chopped fresh Basil
  • 3 tablespoons chopped fresh Chives
  • ½ teaspoon Salt
  • 1 cup loosely packed chopped fresh Italian Parsley
  • 1 cup loosely packed chopped fresh Dill
  • 1 clove Garlic
  • 1 tablespoon Capers
  • 1 tablespoon Caper Juice (from jar)
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper
  1. Whisk chickpea flour, water and oil in a medium saucepot over medium heat. Cook, stirring constantly, until mixture is the texture of a custard, about 7 minutes. Remove from heat to cool for 10 minutes. Stir in herbs and salt and spread into an 8-inch (20 cm) square pan lined with plastic wrap and chill for at least 2 hours. To serve, heat a bit of olive oil in a non-stick pan over high heat
  2. Turn out panisse onto a cutting board and cut into 16 fingers, one inch by 4-inches
  3. Fry panisse about 3 minutes on each side, until golden brown
  4. Remove gently and serve with salsa verde
  5. Puree all ingredients in a food processor or with an immersion blender, adding enough water to make smooth
  6. Season to taste and chill until ready to serve

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