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Also called panisses, these have been around for over a century. They used to be very popular in Marseille in the 1930s, and are enjoying a resurgence lately.
The texture is very unusual – crispy on the outside and smooth and custardy on the inside.
This version has fresh herbs and goes particularly well with our garlic or chipotle mayo (see below)
|1 1/4 cup||chickpea (gram) flour|
|1/3 cup||chopped fresh herbs (basil, mint, chives, tarragon, savoury etc) (optional)|
|1 tsp||sea salt|
|1/2 tsp||black pepper, ground|
|canola oil||for frying|