Serves: 4 people • Prep: 10 minutes • Cooking: 5+1 minutes • Difficulty: easy
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Ingredients
- Chickpea flour: 100 g
- Water: 150 g
- Moutarde de Meaux® Pommery®: 50g
- Olive oil: 10g
- Fine salt
Method: Panisses with wholegrain mustard
- In a saucepan, pour in the chickpea flour and gradually dilute with the water to avoid lumps.
- Add the wholegrain mustard, the fine salt and the olive oil.
- Bring the mixture to a simmer, whisking constantly to prevent it from catching on the bottom. Continue cooking for 2 minutes.
- The mixture should come away from the pan. Pour into a piping bag fitted with a star nozzle.
- Pipe sticks with the mixture while it's still very hot (be careful to protect your hands from burning).
- Leave to cool in the fridge then fry in oil at 180°C. Eat hot and crispy.
