In a heavy pot, heat olive oil, and when it is very hot fry the little sticks in the same manner as you would French fries, not cooking too many at one time. When they are crisp and golden, turn them very carefully with a spatula. Remove and drain on paper towels. Sprinkle with salt and pepper and, if you like, a little grated Parmesan cheese and serve. Each morning, pasta and ravioli shops sell panisses freshly made and displayed on dozens of unmatched saucers.
Every family saves a precious collection of chipped saucers for the panisse preparation.
These chickpea sticks are the children's favorite lunch, favorite snack, and, when sprinkled with sugar, favorite dessert. Fried panisses seasoned with freshly ground pepper are delicious with broiled chicken, leg of lamb, or plain hamburgers. You may add some toasted or popped spices. The Peanut Institute 1999. All rights reserved.