panisses

Ingredients

• 300 g chickpea flour

• Frying oil

• Salt and pepper

• Scented salt

• The zest of 1 untreated lime

• 1 sprig of thyme

Preparation

1. Bring 1 liter of water to the boil with a pinch of salt and 2 turns of the pepper mill. Gradually add the sifted chickpea flour. Cook over medium heat until thickened, stirring constantly to obtain a custard texture.

2. Pour the dough into an oiled dish and spread it to 1 cm thick. Cover it with cling film and leave to cool for 30 minutes.

3. Prepare the scented salt. Rinse, strip and chop the thyme. Mix with the lemon zest, salt and pepper.

4. Cut the dough into sticks about 10 cm long and 1 cm wide. Dip them in a bath of oil at 180°C and cook until golden brown.

5. Remove the panisses using a skimmer and place them on absorbent paper. Season with the flavored salt.