Panisses

About This Panisse Recipe

This recipe has been scaled down from a restaurant version Chris uses at Ginger & Baker. There they make it in large batches, much like the original panisses are handled in Provance. The version we present here will taste just as good and if you follow the steps involved precisely as written you will prepare scrumptuous street food fritters.

What is Panisse?

In French the word panisse means a chickpea flour fritter and panisses are a popular street food in Provance. From Nice to Marseille panisse is well loved both as a casual snack and a restaurant style appetizer.

It is said that the origin of panisse is in the Italian region of Liguria. The chunky chickpea fries are thought to have arrived in coastal Provance by way of Genoa.

Traditionally, panisses are made by first cooking chickpea flour, olive oil, water, salt and pepper into a thick mixture which is subsequently cooled down, flattened, allowed to set and then cut into finger-sized blocks resembling thick-cut fries. In Marseille they are often shaped into rounds. Panisse is finished by pan-frying.

What is the Difference Between Panisse and Socca?

Both panisse and socca are made with chickpea flour (garbanzo bean flour). Both are popular street foods in the South of France.

The main difference between panisse and socca is that panisse is thicker, shaped in the form of sticks and pan-fried while socca is thinner like a flatbread and traditionally cooked over a hot griddle (aka flattop) or in a round skillet in a firewood oven.

Socca can also be cooked in the oven, it is very similar to the Italian farinata.

Ingredients

The simple ingredients outlined below are all you need to make delectable chickpea fries.

Chickpea flour - also known as garbanzo bean flour, it consists of ground chickpeas. The higher the quality of the flour, the better tasting your panisse will be. At home we like to use Bob's Red Mill product because it has a very fine grind.

Vegetable broth or water - the liquid for the batter. Vegetable broth adds extra flavor but if you do not have it on hand simply use water and lean more heavily on the seasonings for the batter.

Fresh herbs or seasonings - we like to finely chop up fresh herbs with pronounced savory flavor to mix in the panisse batter. Oregano, rosemary, thyme, chives even basil all work well. If you don't have any on hand you can use garlic salt or onion powder or dried herbs, to taste.

Salt and pepper - kosher salt and ground black pepper to flavor the batter as well as to season the chickpea fries once done.

Olive oil and neutral cooking oil - use flavorful extra virgin olive oil in the batter and a neutral one such as sunflower oil or vegetable oil to pan-fry the panisse.

TIP: If you want richer tasting panisse you can use melted butter in the batter instead of the olive oil. You can also flavor the batter to your liking by adding savory spices like ground cumin or paprika.

How to Make Panisse Chickpea Fries

The process of making panisse entails three distinct steps. A porridge like thick batter is cooked from all the ingredients and then spread out and allowed to set. The short 'batons' are then cut from it and pan-fried.

The image grid below illustrates the step-by-step process and detailed instructions are presented in the Recipe Card. Be sure to read the Tips for Success that follow.

Cook the batter. Begin by combining all the dry ingredients and the olive oil in a deep medium-size sauce pan, over medium heat. Immediately add half the liquid (broth or water) as you whisk continuously, until very smooth. Add the rest of the liquid and stir well, then while continuing to stir bring to boil and cook for about 5 minutes until the mixture thickens to the consistency of porridge or mashed potatoes.

Set. Transfer the thick batter to a greased sheet pan and spread it over with an offset spatula. It should be just about ¾ inch thick. You can use another sheet pan to press down gently and further pack in and smooth the batter. Cover with plastic, expelling air and allow to set refrigerated overnight.

Fry. Once the panisse batter has solidified, flip the sheet pan to umold it and carefully slice it into thick-cut fries shapes. Fry in a heavy bottomed skillet or frying pan (about half an inch high full of neutral oil, at 350 F) in batches, flipping as needed until all sides of each panisse are golden brown and crispy. Drain over paper towel.

Tips for Success

A tried & true method to create a perfectly smooth batter is to first puree the flour, salt and pepper, the olive oil and broth (or water) in a blender until a very smooth mixture results. Then add the chopped fresh herbs (don't blend them, the panisse will become green:) transfer the mixture to the sauce pan and proceed to cook to thicken and the rest of the recipe.

To easily unmold the set batter loosen the edges with a silicon spatula to release, then place a large enough cutting board over the sheet pan and flip over together, then lift the sheet pan.

Be sure to maintain 350 F oil temperature. It is ideal for pan-frying foods like chickpea panisse. Do not overcrowd the pan in order to not cause the temperature to drop due to the sudden addition of too many cold panisses. Add oil as needed as you continue to fry the next few batches.

Season the just fried chickpea French fries. They will absorb the seasoning much better while still hot.

Can Panisse Be Air-Fried or Oven Baked?

AIR FRIED panisse. If you want to use an air fryer to prepare panisse you can certainly do so. Be sure to brush them generously with olive oil and use temperature in the range of 400F to 425F.

OVEN BAKED panisse. To bake panisses preheat your oven to 400 F and arrange them over well-greased baking sheet, then brush them generoulsy with oil and bake until crisp and golden brown, turning once.

How to Serve Panisse?

Freshly prepared panisses taste delightful on their own, the crispy outside encasing the creamy texture inside. Always serve them hot, as soon as you can after you make them.

The traditional street food way of enjoying panisse is with generous salt and pepper seasoning.

Because the popular snack has made a strong transition from the street scene to the fine dining tables of Provance, the appetizer approach common at restaurants is to dish up the panisse with a compatible dipping sauce. We recommend:

• tomato sauce like marinara or tomato bruschetta topping
• top a few panisse with ratatouille or an olive tapenade
• yogurt dip
• mayonnaise mixed with lemon juice or freshly made aioli
• ricotta dip
• sour cream flavored with fresh chopped herbs, salt and pepper (as seen in our pictures)

Alternatively you can simply season with Za'atar seasoning and sesame seeds.

At French restaurants panisses are part of the aperitif scene and are served with rose wine. For a more effervescent beverage consider a Czech pilsner or a German Helles lager.

Storing and Reheating Panisse

Panisses are best enjoyed when just prepared. Once they have gotten cold no matter what you do to reheat them they will simply not taste the same.

That being said, if you have leftovers, place them in an airtight container to refrigerate only after they have cooled down completely.

To reheat panisse either briefly pan-fry them again, at 350 F, just enough to warm them through or arrange them over a baking sheet and place them in a 350 F pre-heated oven for about 5 minutes until they warm through.

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