Wild fennel panisse with chili garlic mayonnaise
This panisse recipe and more detailed instructions can be found in my cookbook, “Recipes for a Lifetime of Beautiful Cooking” on page 222. The mayonnaise recipe (sans chili) can be found on page 109.
Serves 4
Ingredients:
Panisse:
450ml water
1 tsp. Extra virgin olive oil
A generous pinch of salt
125g chickpea (besan) flour
A generous pinch of wild fennel pollen if using dried, 1 Tsp. of yellow fennel flowers if using fresh
Olive oil for frying
Fine sea salt & black pepper
Chili garlic mayonnaise*:
1 whole guajillo or ancho chili (or 1 Tbls. Korean chili flakes)
1 whole egg
1 garlic clove, grated on a microplane
1 tsp. dijon mustard
1/2 tsp. fine sea salt
1 Tablespoon white wine vinegar
1 cup olive oil, neutral oil or my preference a 50/50 mix of both
*This mayonnaise recipe makes a bit more than you need but its so delicious im sure you will find ways to use it!
Method:
Before you begin, pick out two entree sized plates that are relatively flat and rub them with oil. Set aside.
To make the panisse, in a medium sized pot combine the water, tsp. of olive oil and salt and bring to a simmer. Sift the chickpea flour through a fine mesh sieve and then slowly add it to the simmering water while whisking. A few lumps and bumps are ok but you dont want any large ones so whisk as vigorously as you can to smooth it out.
Turn the heat to medium and continue cooking and whisking until the batter starts to pull away from the side and bottom of the pot, about 4-5 minutes. Stir in the fennel pollen at the end.
Carefully, divide the batter on the two plates and use a small offset spatula or a butter knife to spread the batter evenly to the edges.
Allow to cool and then refrigerate until you are ready to fry. You can make this a day ahead and leave uncovered in the fridge.
You can use a butter knife or offset spatula again to help you release the edges of the panisse from the plate but after that it should just pull off in one clean, satisfying sheet. Cut them into long strips and set aside.
To fry them, add oil to a wide skillet or sautee pan and allow it to heat up. You can test if its ready by adding a panisse. If it immediately sizzles, its ready. Cook them in as many batches as you need to, depending on the size of your pan. Fry for a few minutes on each side until they are golden brown. Remove from the oil and drain on paper towels. Sprinkle with a bit more sea salt and black pepper.
To make the mayonnaise:
Remove the seeds and stem from the chili and toast it in a clean, dry pan over medium heat. It will become brittle and crispy when toasted enough. Blend it in a blender until it becomes a fine powder. Pour the chili powder into a small bowl and set aside. Dont clean the blender.
Add in the egg, mustard, garlic, vinegar and salt and blend on low speed. With the machine running, slowly stream in the oil to make an emulsion. When youve used all the oil and the mixture is thick. Add in the chili powder.
Serve mayonnaise alongside the crispy panisse. Refrigerate any leftovers, the mayo will be good for 2-3 days.