Deep Fried Chickpea Dough with Lemon (Panissa)
| Cuisine of Gibraltar
Ingredients
- 500 g chickpea flour
- 2 litres water
- Olive oil for frying
- Salt
- Lemon juice
- Minced parsley (optional)
Instructions
- Stir the chickpea flour into the 2 litres of lightly salted water over a moderate flame.
- Stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.
- When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden moulds, or spread it out about ¼ inch (½ cm) high on your work surface. Alternatively, pour the mixture into saucers. Make sure to dust the surface with parsley beforehand if you're including it.
- Let the mixture cool and set.
- If you didn't use molds, cut the cooled mixture into 1 x 3-inch (3 x 7 cm) rectangles or into wedges.
- Fry the pieces in hot oil.