Panizas or chickpea frittersPrep: 20 min Cook: 20 min Servings: 40by Guest of winter58 recipes>
Panizas are typical from the Cádiz province in Andalusia, where the Sherry wines come from. They are made from chickpea flour, boiled in water, made into a dough thicker than potato mash, then sliced in small pieces and fried. They look suspiciously similar to Provençal panisses, and I heard there is a very similar thing in the south of Italy too. The recipe is almost the same. A crispy tapa anyway, which remind us of more difficult times.
- 250g chickpea flour
- 750ml water
- 1 tsp sea salt
- Pinch of turmeric (optional, to boost the yellow color)
- Virgin olive oil or pork fat for deep-frying
- Put the water in a pot or deep pan and bring to the boil.
- Add the chickpea flour and the salt and stir to avoid any lumps. You can use a hand mixer to break the lumps.
- Cook while stirring continuously, until the dough starts to come off the sides of the pot and is as thick as a good potato mash. It can take 5 minutes at least.
- Add a pinch of turmeric to enhance the yellow color, or any other flavouring of your choice. I'm sure they must work very well with curry powder, paprika or even some chilli.
- Pour the mixture while still hot on an oiled shallow dish or large plate. Be quick, as it solidifies the moment it starts cooling down, preventing you from spreading it properly. Leave it to cool.
- Once the dough is at ambient, cut it in small slices or French fries-sized pieces.
- Deep-fry in olive oil until golden.
- You can sprinkle them with some additional salt after frying, but that depends on your personal taste.
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