**Chickpea Fries? Absolutely!**
Panisses are a delightful snack famously found in the Provence region of France. Like traditional fries, they’re crispy and golden on the outside, but feature soft, fluffy interiors that remind me of rich polenta.
Nutritionally, they surpass ordinary fries, providing a robust source of protein, fiber, and monounsaturated fat. Just like French fries, they require ample salt to truly shine. I enjoy them paired with a creamy dipping sauce, such as my Creamy Basil Sauce.
Similar to its relatives, socca and farinata, panisses are created using a few basic ingredients: chickpea flour, water, olive oil, and salt and pepper. I dedicated considerable effort to this recipe and devised two distinct methods for preparing panisses—traditional pan-frying and baking. You’ll discover the complete guide and a brief instructional video below.
**How to Cook Panisses**
I’ve always delighted in ordering panisses at our go-to tapas restaurant here in Kansas City, and now we can whip them up anytime at home! It’s not overly complicated, but it does involve a few different steps and cooking techniques, so I’d recommend saving this endeavor for a weekend or a relaxed evening.
**Here’s a concise overview of the steps:**
1. In a saucepan, whisk together chickpea flour, salt and pepper, olive oil, and water. Bring to a boil, then lower the heat and cook for about 10 minutes.
2. Pour the mixture into an oiled square baking dish, spreading it evenly. Allow it to cool to room temperature, approximately 1 hour. *Timing tip:* You could mix the batter the day before and refrigerate it. Let it sit at room temperature before frying or baking.
3. Use a sharp knife to cut the panisses into fry-like shapes. You’re now set to fry or bake the panisses. Check the following section for specifics.
**Fried vs. Baked**
Both methods are included in the recipe below. Here are the advantages and disadvantages of each so you can choose how to prepare your panisses.
**In France, panisses are fried in olive oil or vegetable oil,** or a mix of the two for a higher smoke point. Well-fried panisses are extra crispy and golden on the outside.
We accidentally triggered a smoke alarm when our olive oil overheated. Suffice it to say, the frying method can be temperamental and demands close attention. I suggest using avocado oil for this task, as it has a higher smoke point compared to extra-virgin olive oil.
**I favor baking panisses since I don’t have to hover over a hot stove.** I appreciate the crisp and more uniformly golden surfaces on the baked variety. It’s a more straightforward process, but it does take longer than frying.
To bake, you’ll brush them thoroughly with olive oil and bake until golden on one side. Then, flip them over and drizzle a touch more olive oil along the length of each piece before returning them to the oven.
In my trials, I discovered that drizzling the oil produced a more irresistibly crispy, fried-like texture than brushing them again.
**Sauce Recommendations**
**Panisses are best enjoyed with a creamy dipping sauce.** While I’m not always a fan of mayo, a smooth mayo-based sauce is fantastic here!
Create your own delicious sauce by mixing a bit of pesto, romesco, or harissa into mayonnaise, or opt for one of these:
**Storage Advice**
Panisses are best eaten hot, but they can be stored in the fridge for up to 5 days. For future snacking, you can freeze them for up to 6 months. I simply reheated mine in the microwave.
**How to Serve Panisses**
In France, warm panisses are often enjoyed with a refreshing glass of rosé. Serve panisses alongside your favorite salad for a light meal, or as part of a larger spread or mezze platter. Here are some Mediterranean-style recipes on Cookie and Kate that would pair well with the panisses:
**I’d love to hear how your recipe turns out in the comments.** It’s always great to receive your feedback.