📝 About This Recipe
Hailing from the sun-drenched streets of Marseille and Nice, Panisse is a beloved Mediterranean treasure made from humble chickpea flour. These golden batons feature a remarkably creamy, custard-like interior contrasted by a shatteringly crisp, salty crust. They are the perfect gluten-free alternative to traditional fries, offering a rich, nutty flavor profile that captures the essence of Southern French coastal dining.
🥗 Ingredients
The Panisse Dough
- 2 cups Chickpea flour (sifted to remove lumps)
- 4 cups Water (cold)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1.5 teaspoons Kosher salt
- 1 teaspoon Fresh rosemary (very finely minced)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Garlic powder (optional for depth)
For Frying
- 2 cups Grapeseed or Vegetable oil (for shallow frying)
- 1 pinch Flaky sea salt (Maldon or similar for finishing)
Lemon Aioli (Optional Sauce)
- 1/2 cup Mayonnaise (high quality)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
-
1
Lightly grease an 8x8 inch square baking pan with olive oil or line it with parchment paper, leaving an overhang on two sides for easy removal.
-
2
In a large, heavy-bottomed saucepan or Dutch oven, whisk together the cold water, olive oil, kosher salt, black pepper, and garlic powder.
-
3
Gradually whisk the sifted chickpea flour into the cold water mixture. Whisk vigorously until the slurry is completely smooth and no lumps remain.
-
4
Place the pot over medium-high heat. Stir constantly with a sturdy wooden spoon or silicone spatula. Do not stop stirring, as the mixture thickens very rapidly.
-
5
As the mixture begins to thicken (around 5-7 minutes), reduce the heat to medium-low. Fold in the finely minced rosemary.
-
6
Continue cooking and stirring for another 10-12 minutes. The batter is ready when it is very thick, glossy, and pulls away from the sides of the pot, similar to a choux pastry or thick polenta.
-
7
Immediately pour the hot mixture into the prepared baking pan. Use an offset spatula (lightly oiled) to smooth the top into an even layer about 3/4-inch thick.
-
8
Let the pan cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until completely firm and cold.
-
9
Once chilled, lift the chickpea block out of the pan. Place it on a cutting board and slice into batons (about 3 inches long and 3/4 inch wide) or triangles.
-
10
In a large skillet, heat about 1/2 inch of frying oil to 350°F (175°C). The oil is ready when a small piece of dough sizzles immediately upon contact.
-
11
Fry the panisse in batches, being careful not to crowd the pan. Fry for 3-4 minutes per side until they develop a deep golden-brown, crispy exterior.
-
12
Use a slotted spoon to transfer the fried panisse to a wire rack set over a paper towel-lined baking sheet to drain.
-
13
Immediately sprinkle with flaky sea salt while they are still hot so the salt adheres to the surface.
-
14
Whisk together the aioli ingredients in a small bowl and serve alongside the hot panisse.
💡 Chef's Tips
Sifting the chickpea flour is non-negotiable; it prevents stubborn lumps from ruining the creamy texture. If the mixture seems to thicken too fast, keep stirring vigorously—it needs that full cooking time to lose the 'raw' bean taste. Ensure the dough is completely cold before frying, otherwise the panisse may fall apart in the hot oil. For an even crispier result, lightly dredge the chilled batons in a little extra chickpea flour just before frying. Avoid using extra virgin olive oil for the deep frying stage as its smoke point is too low; stick to a neutral high-heat oil.
🍽️ Serving Suggestions
Serve as an elegant appetizer paired with a chilled glass of Provençal Rosé. Accompany with a side of olive tapenade or a spicy harissa mayo for a Mediterranean kick. Serve alongside a crisp green salad tossed in a sharp lemon-shallot vinaigrette to cut through the richness. Use them as a gluten-free 'crouton' alternative on top of a hearty vegetable soup. Pair with a sparkling French cider for a casual, rustic snack.