Chickpea Fries, also known as panisses, are a staple food from the south of France and parts of Italy. Panisses are made by slowly cooking chickpea flour and water into a thick porridge, pouring it onto an oiled pan and cooling overnight, then cutting into finger sized shapes and deep frying.
Panisses are the perfect snack food, especially when flavored with spicy peppers and cumin, and served with a dipping sauce like rouille or a harissa spiked aioli. They make a great accompaniment for roast chicken, lamb, beef and seafood.
Harissa Aioli is quickly made by mixing 1/2 cup of mayonnaise with as much harissa paste or powder as you like. Adjust seasonings with a touch of sea salt.
Try making a batch this weekend! Hashtag us at #PistouAndPastis
Panisses, Chickpea Fries
A simple to make chickpea fry from the south of France
- 2 c. Chickpea Flour
- 4 c. Water
- to taste Sea Salt
- to taste Black Pepper
- to taste Cumin
- to taste Herbes de Provence
- to taste Espelette Peppers
- 1/2 cup Parmesan
Whisk flour, water, sea salt, black pepper and cumin together thoroughly..
Pour into a heavy pot and cook slowly over low heat till thick and bubbling stirring constantly, about 15 minutes.It will thicken considerably as it cooks, and start sputtering like a chickpea volcano.
Rub olive oil onto a cookie sheet then pour batter on and top with another pan oiled on the bottom.
Let sit stiffen for a few hours or even better, overnight. The next day, cut into fries and fry in 350 degree oil till golden brown. Toss with salt, herbs de Provence, Espelette peppers and Parmesan.
Serve with lamb, beef, chicken, seafood or even simply with aioli.