Panisses (Chickpea Fries)
A couple of years ago I spend some time in Provence, France. I have been there several times and every time feels like I am going home. Needless to say I love the French food, culture, and the people. On the last trip with my family we were staying in Nice, which is famous for it’s Panesse. It is a heavenly concoction of chickpea flour, water, and salt. I couldn’t get enough of these tasty treats! Once back home I immediately went on a quest to learn how to recreate these in my kitchen. This recipe is delicious, but they always taste better sitting at a seaside table in Nice!!!
Panisses
Fries made from chickpea flour.
Ingredients
- 1 quart water
- 2 cups chickpea flour
- 1 tbsp olive oil extra virgin
- sea salt
- ¼ cup avocado oil grape seed oil or olive oil will work also (be careful with olive oil as it will burn quicker the the other oils)
Instructions
- Heat the water on the stove to just before a boil. Add in the chickpea flour and olive oil.
- Stir over medium heat with a whisk until mixture starts to get thick and bubbly, about 2 or 3 minutes. At this point I switch to a wooden spoon.
- Cook, stirring constantly for another 8 to 10 minutes.
- Remove from heat. The mixture will be very thick.
- Pour into a parchment lined 8" x 8" pan. (you can grease the pan with a little oil if you prefer)
- Cool to room temperature and then cover with plastic wrap and put in refrigerator for several hours or overnight.
- Turn the molded dough and cut into pieces about 3" long by ¾ to 1" square.
- In a heavy duty saute pan heat the oil (this may take more than the ¼ cup). When the oil is hot, place the panisses in the pan without crowding them. When they are nicely brown on one side turn and get all sides golden brown. Place on a paper towel to drain before serving.
Tried this recipe?Let us know how it was!