Ginger Panisse at Stages. Credit: Vinny Marino of Ethos Able Creative
Ingredients
Ginger oil: 200 g
Water: 1.9 kg
Kosher salt: 45 g
Sifted chickpea flour: 475 g
Chef Evan Hennessey's ginger panisse puts a fragrant twist on the Provençal classic. Made with chickpea flour and ginger oil, the crisp, golden bites are served as an elegant snack or appetizer.
How to make Ginger Panisse
01.
Make the Panisse
- Line a sheet pan with silicone panisse molds.
- Combine the water, ginger oil, and salt in a medium rondeau over high heat and bring to a boil.
- Gradually whisk in the chickpea flour, whisking constantly to prevent lumps.
- Continue cooking over high heat until the mixture pulls away from the sides of the pan and the raw, starchy flavor has cooked out.
- Pour the batter into the prepared molds and spread it evenly with an offset spatula.
02.
Chill the Panisse
- Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for about 1 hour, or until completely set.
- Remove the panisse from the molds and freeze until solid, preferably overnight.
03.
Fry and Serve
- Heat oil to 360°F.
- Deep-fry the frozen panisse for 8 minutes, or until crisp and golden.
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