Mediterranean-style fried chickpea panisse, green olive tapenade with preserved lemon |

Preparation time: 60 min

Preheat your Deep fryer at 375 °F

• Setting up

  Finely chop the preserved lemon, peel and coarsely chop the garlic.

  Remove the leaves from the parsley and thyme and chop coarsely.

  Sift the chickpea flour and prepare a baking tray lined with cling film.

• Panisse

  In a saucepan, heat half the cream with the rosemary sprigs.

  Once boiling, remove from the heat, cover the pan and leave to infuse for five minutes. Remove the rosemary and add the other half of the cold cream.

  Wait until the cream is lukewarm, then remove from the heat and add the chickpea flour in a stream, whisking it into the mixture.

  Once the flour has been incorporated, return to the heat to cook. Whisk continuously as the mixture thickens (like polenta or pastry). 

  Once the fats have separated, remove the pan from the heat and pour the mixture into the baking tray.

  Place in the fridge and let the mixture set, then unmold the Panisse mass and cut into sticks.

  Deep fryer

  Place the sticks in the basket of the deep fryer, making sure they are well colored.

  If required, you can place them in a hot oven before serving.

• Tapenade

  Place all your ingredients (without preserved lemon) in a food processor and blend until smooth and creamy.
  smooth texture. Taste, season with pepper and set aside.

  Add the finely chopped preserved lemon.