Panisses

• Nonstick vegetable oil spray
• 2 1/4 cups chickpea flour
• 1 teaspoon kosher salt, plus more
• 4 cups low-sodium chicken broth
• 1 garlic clove, finely grated
• 1 teaspoon Sriracha
• Vegetable oil (for frying; about 1 1/2 cups)

1. Lightly coat a 13x9" baking dish with nonstick spray. Whisk chickpea flour and 1 teaspoon salt in a large bowl, breaking up any clumps in flour. Make a well in the center and gradually pour broth into well, whisking to incorporate dry ingredients; add garlic and Sriracha and whisk until batter is smooth.
2. Transfer mixture to a large heavy saucepan and cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see bottom of pan when whisking), 8-10 minutes.
3. Pour chickpea mixture into prepared baking dish and smooth top. Press plastic wrap directly onto surface and chill until firm, at least 3 hours.
4. Turn chickpea mixture out onto a cutting board and cut into 3x1/2" pieces. Pour oil into a large skillet, preferably cast iron, to a depth of 1/4" and heat over medium-high heat until oil bubbles immediately when a small piece of chickpea mixture is added. Working in batches, fry until panisses are deep golden brown and crisp, about 2 minutes per side; transfer to a paper towel-lined plate and season with salt.
5. DO AHEAD:

vegetable oil spray, chickpea flour, kosher salt, lowsodium, garlic, sriracha, vegetable oil

Taken from www.epicurious.com/recipes/food/views/panisses-51209630 (may not work)