Panisses

1. 1

   ["Lightly coat a 13x9"" baking dish with nonstick spray. Whisk chickpea flour and 1 teaspoon salt in a large bowl, breaking up any clumps in flour. Make a well in the center and gradually pour broth into well, whisking to incorporate dry ingredients; add garlic and Sriracha and whisk until batter is smooth.", "Transfer mixture to a large heavy saucepan and cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see bottom of pan when whisking), 8-10 minutes.", "Pour chickpea mixture into prepared baking dish and smooth top. Press plastic wrap directly onto surface and chill until firm, at least 3 hours.", "Turn chickpea mixture out onto a cutting board and cut into 3x1/2"" pieces. Pour oil into a large skillet, preferably cast iron, to a depth of 1/4"" and heat over medium-high heat until oil bubbles immediately when a small piece of chickpea mixture is added. Working in batches, fry until panisses are deep golden brown and crisp, about 2 minutes per side; transfer to a paper towel-lined plate and season with salt.", "DO AHEAD:"]

* Per serving · 4 servings · Values may vary.

No additional tips available.