Crispy and Delicious French Panisse Recipe

Ingredients

1 liter of water
2 teaspoons of salt
2 cups of chickpea flour
4 tablespoons of olive oil
Vegtable oil for frying

Steps and instructions

Bring the water to a boil in a large saucepan over high heat. Add the salt.
Gradually whisk in the chickpea flour, ensuring there are no lumps. Reduce the heat to low and continue to whisk for about 10 minutes, or until the mixture thickens.
Stir in the olive oil and continue to cook, stirring constantly, until the mixture pulls away from the sides of the pan, about 5 minutes.
Scrape the mixture into a rectangular dish or a loaf pan, smoothing the surface with a spatula. Allow to cool, then cover and refrigerate for at least 2 hours, or until firm.
Turn the chickpea mixture out of the dish and cut into fries shape.
Heat the vegetable oil in a large frying pan over medium heat. Add the chickpea fries in batches and fry until golden brown on all sides, about 2-3 minutes per side.
Drain on paper towels and serve hot.

Tools for making

Saucepan - A large saucepan to boil the water and cook the chickpea mixture.
Whisk - A whisk to stir and incorporate the chickpea flour into the water.
Spatula - A spatula to smooth the surface of the chickpea mixture in the dish.
Rectangular dish or loaf pan - A dish or pan to shape and cool the chickpea mixture.
Frying pan - A large frying pan to fry the chickpea fries.
Paper towels - Paper towels to drain the fried chickpea fries.

Recipe variations

Adding herbs and spices like rosemary, thyme, or paprika to the chickpea flour mixture for extra flavor.
Using different types of flours such as rice flour, cornmeal, or all-purpose flour for a variation in texture and taste.
Adding grated Parmesan cheese or nutritional yeast to the chickpea flour mixture for a cheesy flavor.
Experimenting with different dipping sauces like marinara sauce, aioli, or tahini sauce.
Creating a gluten-free version by using gluten-free flours like almond flour or buckwheat flour.
Adding chopped vegetables or herbs like spinach, onions, or parsley to the chickpea mixture for added texture and color.
Making a vegan version by substituting the water with vegetable broth and using vegan-friendly oils for frying.
Trying different shapes for the panisse, such as rounds, triangles, or small cubes.

Recipe overview

Panisse, a traditional dish from the South of France, is a delicious and unique way to enjoy chickpeas. Made from chickpea flour, water, salt and olive oil, these fries-like creations are then fried until golden brown, delivering a unique, crispy snack or side dish. They're firm yet tender, with the savory, nutty flavor of chickpeas made even more delightful by the frying process. This recipe will guide you through the process of making your own Panisse at home. Expect to spend some time preparing and cooling the mixture, but the end result is well worth the wait. Serve them hot and enjoy a taste of Mediterranean cuisine in each bite!

Common questions

Can I use a different flour? Yes, you can experiment with different flours, but traditionally panisse is made with chickpea flour.
Can I make the chickpea mixture ahead of time? Absolutely! You can make the chickpea mixture in advance and refrigerate it until you're ready to cut and fry the fries.
How long should I refrigerate the chickpea mixture? It is recommended to refrigerate the chickpea mixture for at least 2 hours, but you can leave it in the fridge for longer if needed.
Can I bake the chickpea fries instead of frying them? While traditionally panisse is fried, you can try baking the fries in the oven at a high temperature (around 425°F/220°C) until they are crispy and golden brown.
What should I serve with panisse? Panisse fries are delicious on their own, but you can serve them with a dipping sauce like aioli, marinara sauce, or even a spicy harissa dip.
Can I freeze the cooked panisse fries? Yes, you can freeze the cooked panisse fries. Allow them to cool completely, then transfer to a freezer-safe container or bag and store for up to 3 months. Reheat in a preheated oven until crispy.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients.
Whisk - Used to whisk the chickpea flour into the water to avoid lumps.
Saucepan - A large saucepan to boil the water and cook the chickpea mixture.
Rectangular Dish or Loaf Pan - Used to shape and cool the chickpea mixture before cutting into fries.
Spatula - To smooth the surface of the chickpea mixture in the dish.
Frying Pan - A large frying pan for frying the chickpea fries.
Paper Towels - Used to drain the fried chickpea fries.

Origin stories

Originating from the Southeast region of France, particularly Nice and the broader Provence region, Panisse is a traditional dish that reflects the simplicity and elegance of Provencal cuisine. It's made from chickpea flour, a staple ingredient in Mediterranean diets, valued for being high in protein and gluten-free. Chickpeas found their way to France via trade routes from the Middle East, and they quickly became an essential part of the regional diet. Panisse, with its unique fries-like shape, was born out of the need to make the humble chickpea more appealing and versatile. Today, it's celebrated as a healthy, vegan-friendly alternative to traditional potato fries, enjoyed by gourmets across the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.