Deep Fried Chickpea Dough with Lemon (Panissa)
Panissa is a Gibraltarian set chickpea pudding that is cut into pieces and fried in olive oil. The cook stirs chickpea flour into salted water until the paste leaves the sides of the pot, then lets it cool and firm up before slicing. Lemon juice and optional parsley keep the fried pieces bright. The contributor's grandmother served it as a light second course on the days she made Minestra.
Instructions
Whisk or stir the chickpea flour into the 2 litres of lightly salted water in a large pot set over moderate heat.
Keep stirring with a wooden spoon, always in the same direction, until the mixture turns into a soft paste with no lumps.
Continue cooking until the paste starts to pull away from the sides of the pot. At that point it is ready to be shaped.
Turn the paste into oiled wooden moulds, or spread it on a work surface about ¼ inch (½ cm) thick, or pour it into saucers. If you are using parsley, scatter it over the surface before the paste sets.
Leave the paste until it has cooled completely and set firm.
If you did not use moulds, cut the set paste into rectangles of about 1 x 3 inches (3 x 7 cm), or into wedges.
Fry the pieces in hot olive oil until cooked, then serve with lemon juice.
Make it personal.
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