Imagine a crispy, golden-brown fry that's not made from potatoes, but from humble chickpea flour - welcome to the world of Panisses! These delightful French street food delicacies are about to revolutionize your appetizer game with their crisp exterior and creamy interior. Originating from the sunny streets of Provence, Panisses are a gluten-free, protein-packed alternative to traditional fries that will make your taste buds dance with delight. Get ready to impress your friends and family with this surprisingly simple yet incredibly delicious recipe that transforms ordinary chickpea flour into culinary magic!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup chickpea flour
- 3 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
- Black pepper to taste
- Oil for frying
Instructions
- In a medium saucepan, combine water, salt, and olive oil. Whisk the mixture and bring to a gentle simmer over medium heat.
- Gradually add chickpea flour to the simmering liquid, whisking constantly to prevent lumps from forming. Continue stirring until the mixture becomes thick and smooth, resembling a dense polenta.
- Reduce heat to low and continue cooking, stirring frequently, for about 10-15 minutes. The mixture should pull away from the sides of the pan and become very thick.
- Lightly oil a rectangular baking dish or sheet pan. Pour the hot chickpea mixture into the pan, spreading it evenly with a spatula to create a smooth, even layer about 1/2 inch thick.
- Refrigerate the mixture for at least 1 hour, or until completely firm and set. This chilling process helps the panisses hold their shape during frying.
- Once chilled, cut the chickpea mixture into long, thin fry-shaped strips, approximately 3-4 inches long and 1/2 inch wide.
- Heat vegetable or olive oil in a deep skillet or fryer to 350°F (175°C). The oil should be deep enough to fully submerge the panisses.
- Carefully fry the panisses in batches, turning occasionally, until they become golden brown and crispy on the outside, about 3-4 minutes.
- Remove the panisses with a slotted spoon and drain on paper towels. Season immediately with additional salt and black pepper to taste.
- Serve hot as a crispy appetizer or side dish, optionally with a sprinkle of fresh herbs or a dipping sauce of your choice.
Tips
- Whisk Constantly: The key to smooth panisses is continuous whisking when adding chickpea flour to prevent any lumps from forming.
- Chilling is Crucial: Don't skip the refrigeration step! Allowing the mixture to set completely ensures your panisses will hold their shape during frying.
- Oil Temperature Matters: Use a cooking thermometer to maintain the oil at exactly 350°F (175°C) for the perfect golden-brown exterior.
- Fry in Batches: Avoid overcrowding the pan to ensure each panisse gets crispy and evenly cooked.
- Seasoning Hack: Season the panisses immediately after frying while they're still hot for maximum flavor absorption.
- Serving Suggestions: Serve with aioli, herb-infused dipping sauces, or simply sprinkle with fresh herbs like parsley or thyme.
- Storage Tip: While best served immediately, you can keep panisses warm in a low oven (200°F) for short periods before serving.Pro Tip: These versatile treats can be a fantastic gluten-free, vegetarian appetizer that will surprise and delight even the most discerning food lovers!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
