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Panisse (Chickpea Fries) Recipe

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3.9 from 79 reviews

Panisse, also known as chickpea fries, are crispy, golden-brown sticks made from a smooth chickpea flour batter. These savory fries are cooked on the stovetop until perfectly crisp on the outside yet tender inside, and they’re delicious served with flavorful dips like chermoula or aioli.

Ingredients

Panisse Batter

  • 6 tablespoons extra virgin olive oil, divided, plus more for pan
  • 2 cups chickpea flour (300g)
  • 4 cups water
  • 2 teaspoons Kosher salt

To Serve (Optional)

  • Chermoula
  • Aioli

Instructions

  1. Prepare the Pan: Line a 9-inch square baking pan with parchment paper and brush the bottom and sides lightly with olive oil. This prevents sticking and helps in easy removal of the set batter.
  2. Cook the Chickpea Mixture: In a heavy-bottomed saucepan, whisk together the chickpea flour, water, and salt. Set over medium-high heat and bring to a simmer. Reduce heat to low and cook, whisking constantly to avoid scorching, until the mixture becomes smooth, thick, and sticky, about 5 minutes.
  3. Cool and Chill: Transfer the cooked mixture to the prepared pan. Lightly oil a spatula and spread the mixture evenly. Allow it to cool at room temperature, then press parchment on the surface and refrigerate until fully firm, at least 2 hours but preferably overnight.
  4. Slice into Fries: Oil a cutting board and invert the chilled chickpea slab onto it. Peel off the parchment paper. Cut the slab in half, then slice each half into 12–14 thick fries approximately 3/4 inch wide. Gently pat the fries dry with a towel to remove moisture.
  5. Fry the Panisses: Heat 3 tablespoons of olive oil in a 12-inch non-stick or cast iron skillet over medium-high heat until shimmering. Fry half of the panisses for 2 to 3 minutes per side, until golden brown and crisp. Remove and sprinkle with salt. Repeat with the remaining fries, adding more oil as needed. Serve immediately with optional chermoula or aioli sauces.

Notes

  • Be sure to whisk constantly while cooking the chickpea mixture to prevent lumps or burning.
  • Chilling the mixture overnight helps it set firmer for cleaner cuts and easier frying.
  • The fries are fragile, so keep them thick (about 3/4 inch) for better handling.
  • You can serve panisses with various dips such as aioli, chermoula, or a simple garlic sauce.
  • Leftover panisses can be refrigerated and reheated, but are best eaten fresh for maximum crispness.

Find it online: https://recipethrive.com/panisse-chickpea-fries-recipe/