Black Pepper Panisses With Cheddar

• servings: 4 servings

Ingredients

1 cup (125 g) chickpea flour

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

¾ tsp. coarsely ground pepper, plus more

4 Tbsp. (½ stick) unsalted butter, cut into pieces

2 oz. extra-sharp cheddar, finely grated (about ½ cup), plus more for serving

½ cup extra-virgin olive oil, plus more for pan

½ cup vegetable oil

Directions

Whisk 1 cup (125 g) chickpea flour, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ¾ tsp. coarsely ground pepper, and 2¼ cups water in a cold medium Dutch oven or other heavy pot until no lumps of chickpea flour remain; add 4 Tbsp. (½ stick) unsalted butter, cut into pieces. Place over medium heat and cook, whisking constantly, until the consistency of thick cake batter and a thin film forms on bottom of pan, 12–18 minutes (as mixture thickens, switch to a spatula for easy stirring). Remove from heat and mix in 2 oz. extra-sharp cheddar, finely grated (about ½ cup).

Generously coat sides and bottom of a 9"-diameter cake pan with extra-virgin olive oil (about 1 Tbsp.). Scrape batter into pan and smooth surface with a small offset spatula or a spoon. Chill batter until set, at least 45 minutes.

Uncover batter and invert disk onto a cutting board (if it clings to pan, wiggle a small spoon between batter and edges of pan to help release). Cut into long ¼"-thick strips. Heat ½ cup vegetable oil and remaining ½ cup extra-virgin olive olive oil in a medium heavy skillet, preferably cast iron, over medium-high until an instant-read thermometer registers 350°. Working in 2 or 3 batches, fry batter strips, turning several times with a fish spatula or 2 forks, until golden all over and crisp, about 5 minutes per batch. Transfer panisses to a wire rack set inside a rimmed baking sheet or paper towels to drain; sprinkle lightly with salt.

Pile panisses on a platter. Top generously with more cheddar; season with pepper. Do Ahead: Batter can be made 2 days ahead. Cover pan and keep chilled.