Panisse

Instructions

1. Prepare the batter
   In a large bowl, whisk together the chickpea flour and salt. Gradually add water, whisking continuously to prevent lumps from forming. Continue whisking until you have a smooth, thin batter.
2. Cook the mixture
   Transfer the batter to a heavy-bottomed saucepan. Add the olive oil, black pepper, herbs de Provence, and minced garlic. Cook over medium heat, stirring constantly with a wooden spoon. The mixture will begin to thicken after about 5-8 minutes. Continue cooking and stirring for another 5-7 minutes until the mixture is very thick and pulls away from the sides of the pan.
3. Shape and cool
   Lightly oil a 9x13 inch baking dish or rimmed sheet pan. Pour the hot mixture into the prepared dish, spreading it evenly to about 1/2 inch thickness. Sprinkle with fresh rosemary. Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight until firmly set.
4. Cut into portions
   Once firmly set, turn the panisse out onto a cutting board. Cut into rectangular strips about 3 inches long and 1/2 inch wide, similar to french fries. You can also cut them into triangles or squares if preferred.
5. Fry until golden
   Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, carefully add the panisse pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.
6. Serve hot
   Sprinkle the hot panisse with flaky sea salt and serve immediately with lemon wedges on the side. They're best enjoyed hot and crispy, similar to french fries.