By Hannah Marjerrison | Makes 4 Servings
• 1 tsp thyme
• 1⁄2 tsp marjoram
• 1⁄2 tsp black pepper
• 1 qt water
• 2 cups chickpea flour
• Olive oil, for frying
Lightly oil a 9-inch-by-9-inch baking dish.
Melt the ghee or coconut oil in a medium-sized heavy-bottomed saucepan. Add spices, cooking and stirring until aromatic and toasty, about 2-3 minutes.
Whisk water into spices and heat until almost, but not quite, boiling. Whisk in the chickpea flour.
Turn heat down to medium and continue to whisk until the mixture begins to thicken, about 2-3 minutes.
Switch from the whisk to a wooden spoon and stir constantly over medium heat for about 10 more minutes, or until the mixture is very thick and holds its shape. Reduce heat as necessary to avoid scorching.
Remove from heat and scrape the mixture into the oiled baking dish and smooth the top. Allow to cool, either on the counter or in the fridge, until firm and set (about 30-60 minutes).
When firm, unmold the mixture by inverting over a cutting board. Cut into squares, rounds, or batons no more than 1⁄2 inch thick.
In a heavy skillet, heat 1⁄4 to 1⁄2 -inch of oil over medium heat until it begins to shimmer. Fry the panisses in batches, being careful not to crowd the pan, about 3 minutes. When the first side is golden and crisp, use tongs to turn them until they have fried on all sides, another 2-3 minutes. Remove them from the pan and drain on paper towels. As you continue frying the rest, add more oil as needed, but be sure to allow the oil time to heat before adding another batch. Serve with mushroom gravy.