Fried Panissa
Fried panissa is the typical example of Ligurian street food: slices of panissa (or panizza as it is called in Savona) fried on the spot and salted, to be enjoyed walking along the creuze of Ligurian towns.
Ingredients
300 g of chickpea flour
1 liter of lukewarm water
Salt
Olive oil (for frying)
Preparation
Put the chickpea flour in a pan and add the lukewarm water, stirring constantly and vigorously, to avoid the formation of lumps. Add the salt and put it on the heat, stirring constantly as if it were polenta.
When it is firm enough to detach from the pan walls, pour it into a container.
Let it cool and the next day cut it into thin slices. Heat a small pot of oil and fry the panissa.
Drain the slices of panissa on absorbent paper, add salt and serve them hot!
