📝 About This Recipe
Inspired by the sun-drenched streets of Nice and Marseille, these chickpea fries—traditionally known as Panisse—are a revelation of texture. They boast a shattering, golden-brown crust that yields to a creamy, custard-like center infused with aromatic herbs and nutty chickpea flour. Naturally gluten-free and deeply satisfying, they serve as the perfect sophisticated appetizer or a gourmet alternative to traditional potato fries.
🥗 Ingredients
The Batter Base
- 2 cups Chickpea flour (Besan) (sifted to remove lumps)
- 4 cups Water (filtered)
- 3 tablespoons Extra virgin olive oil (plus extra for greasing the pan)
- 1.5 teaspoons Kosher salt
- 1/2 teaspoon Freshly cracked black pepper
Aromatics & Seasoning
- 1 tablespoon Fresh rosemary (very finely minced)
- 1/2 teaspoon Garlic powder (for a subtle savory depth)
- 1/4 teaspoon Smoked paprika (optional, for a hint of warmth)
- 1/4 cup Parmesan cheese (finely grated (optional for non-vegans))
For Frying and Finishing
- 2 cups Neutral oil (such as grapeseed or avocado oil for frying)
- 1 pinch Maldon sea salt (for finishing)
- 1 Lemon wedges (for serving)
👨🍳 Instructions
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1
Lightly grease an 8x8 inch square baking pan with olive oil and line it with parchment paper, leaving an overhang on two sides for easy removal.
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2
In a large, heavy-bottomed saucepan, whisk together the water, olive oil, salt, pepper, garlic powder, and smoked paprika. Bring the mixture to a gentle simmer over medium-high heat.
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3
Once simmering, reduce the heat to medium-low. Slowly rain the sifted chickpea flour into the water while whisking constantly and vigorously to prevent any lumps from forming.
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4
Switch to a sturdy wooden spoon or silicone spatula. Continue to cook the mixture, stirring constantly, for 8-10 minutes. The batter will become very thick, heavy, and glossy, similar to the consistency of thick polenta.
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5
Stir in the minced rosemary and grated Parmesan (if using) during the last minute of cooking until fully incorporated.
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6
Immediately pour the hot chickpea mixture into the prepared baking pan. Use an offset spatula to smooth the top into an even layer, roughly 1/2 to 3/4 inch thick.
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7
Allow the mixture to cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until completely firm and chilled through.
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8
Once firm, use the parchment overhang to lift the chickpea block out of the pan and onto a cutting board. Slice the block into 'fries' approximately 3 inches long and 1/2 inch wide.
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9
Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of batter should sizzle immediately when dropped in.
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10
Fry the chickpea fries in batches, being careful not to crowd the pan. Fry for 3-4 minutes per side, turning carefully with tongs, until they are a deep golden brown and very crispy.
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11
Transfer the fries to a wire rack set over a paper towel-lined baking sheet to drain. This keeps them crispier than placing them directly on paper towels.
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12
Immediately sprinkle with Maldon sea salt while still hot. Serve warm with lemon wedges on the side.
💡 Chef's Tips
Sift your chickpea flour before starting to ensure a perfectly smooth, silk-like interior texture. Don't rush the stovetop cooking process; the flour needs time to hydrate and lose its raw, 'beany' taste. Ensure the batter is completely chilled and firm before slicing, otherwise the fries may fall apart in the oil. If you prefer a healthier version, these can be air-fried at 400°F for 12-15 minutes, sprayed lightly with oil. To keep the fries warm while finishing batches, place the wire rack in a 200°F oven.
🍽️ Serving Suggestions
Serve with a side of zesty lemon-garlic aioli or a spicy Sriracha mayo for dipping. Pair with a crisp, chilled glass of Provençal Rosé or a dry Sauvignon Blanc. Accompany with a simple arugula salad dressed in lemon juice and olive oil to cut through the richness. Use as a gluten-free crouton alternative in a Mediterranean-style chopped salad. Dust with a little extra za'atar or nutritional yeast for an added flavor punch.