Panisses: Chickpea Fries from Provence
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 cut 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!
Panisses, Chickpea Fries
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.
