📝 About This Recipe
Transport your senses to the sun-drenched streets of Marseille with these authentic Panisses, a beloved Southern French street food. Crafted from humble chickpea flour, these fries offer a captivating contrast between their shatteringly crisp exterior and a center as creamy as silken custard. Naturally gluten-free and packed with plant-based protein, they are the ultimate sophisticated snack for those who appreciate the rustic elegance of Mediterranean coastal cooking.
🥗 Ingredients
The Panisse Base
- 2 cups Chickpea flour (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 teaspoon Fresh rosemary (very finely minced)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Garlic powder (for a subtle savory undertone)
For Frying
- 2 cups Grapeseed or Vegetable oil (high smoke point oil for shallow frying)
- 1 pinch Flaky sea salt (for finishing)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (use vegan mayo for a fully plant-based dish)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Smoked paprika (for a hint of color and depth)
👨🍳 Instructions
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1
Lightly grease a 9x9 inch square baking pan with olive oil. For extra ease, line it with parchment paper leaving an overhang on two sides.
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2
In a large, heavy-bottomed saucepan, bring the 4 cups of water, 3 tablespoons of olive oil, and salt to a gentle boil over medium-high heat.
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3
Once boiling, reduce the heat to medium-low. Slowly whisk in the chickpea flour in a steady stream to prevent large clumps from forming.
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4
Switch to a sturdy wooden spoon or a silicone spatula. Continue cooking the mixture, stirring constantly and vigorously. It will thicken very quickly into a paste.
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5
Keep cooking and stirring for 10-12 minutes. The mixture is ready when it is very thick, smooth, and begins to pull away from the sides of the pot. Stir in the rosemary, black pepper, and garlic powder during the last minute.
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6
Immediately pour the hot chickpea mixture into the prepared baking pan. Use an offset spatula (lightly oiled) to smooth the top into an even layer, about 1/2 to 3/4 inch thick.
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7
Let the mixture cool to room temperature on the counter for 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until completely firm and cold.
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8
While the panisse block chills, prepare the aioli by whisking together the mayonnaise, grated garlic, lemon juice, zest, and smoked paprika in a small bowl. Cover and refrigerate to let flavors meld.
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9
Once the chickpea block is firm, turn it out onto a cutting board. Cut the square into long batons (fries) about 3 inches long and 3/4 inch wide.
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10
Heat about 1/2 inch of frying oil in a large skillet over medium-high heat until it reaches 350°F (175°C). A small piece of batter should sizzle immediately when dropped in.
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11
Fry the panisses in batches, being careful not to crowd the pan. Cook for 3-4 minutes per side until they develop a deep, golden-brown crust.
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12
Use a slotted spoon to transfer the fries to a wire rack set over a baking sheet or a paper-towel-lined plate. Immediately sprinkle with flaky sea salt while hot.
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13
Serve immediately while the centers are still creamy and the outsides are crisp, accompanied by the chilled lemon-garlic aioli.
💡 Chef's Tips
Don't rush the stovetop cooking process; the chickpea flour needs heat to lose its 'raw' bean taste and develop a nutty flavor. Sifting the chickpea flour is a non-negotiable step to ensure a silky, custard-like interior without grainy lumps. If your fries are sticking together in the pan, you likely crowded them; fry in smaller batches for the best airflow and crispness. For an even crispier result, you can lightly dredge the cut fries in a little extra chickpea flour before dropping them into the hot oil. You can prepare the chickpea block up to 2 days in advance; just keep it wrapped tightly in the fridge until you are ready to slice and fry.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Provençal Rosé or a dry sparkling wine to cut through the richness. Serve as a unique appetizer alongside a bowl of briny Castelvetrano olives and roasted Marcona almonds. Use them as a gluten-free crouton alternative on top of a fresh Niçoise salad. Offer a side of spicy Harissa paste or a tomato-red pepper coulis for those who prefer a bit of heat. Serve alongside grilled lamb chops or roasted ratatouille for a complete Mediterranean-inspired feast.