Panisses (Provençal Chickpea Fritters)
A recipe for Panisses (Provençal Chickpea Fritters)! These chickpea flour-based strips are pan-fried until golden with crisp edges and a creamy center.
Servings 24 Panisses
Ingredients
- 4 cups (1 liter) water
- 1 tablespoon (15 milliliters) olive oil plus more for greasing the pan and frying
- 1 teaspoon salt plus flaky sea salt for serving
- 1/4 teaspoon freshly ground black pepper plus more for serving
- 2 cups (230 grams) chickpea flour sifted
Instructions
- Grease an 8x8 inch (20x20 centimeter) baking dish and set aside.
- Pour the water into a medium saucepan and bring to a boil.
- Reduce heat to a simmer and add the olive oil, salt, and pepper.
- Slowly whisk in the sifted chickpea flour.
- Continue to whisk continuously, especially the bottom and sides, until the mixture starts to thicken.
- Once too thick to whisk, switch to a wooden spoon and continue to stir until very thick and the mixture easily leaves the sides of the pan.
- Remove from heat and immediately transfer the mixture evenly into the greased baking dish.
- Smooth the top as much as possible with a spoon or spatula.
- Cover the baking dish with plastic and refrigerate for at least 3 hours to overnight to set.
- Once the chickpea mixture has completely set, carefully flip it out of the baking dish and onto a cutting board.
- Use a sharp knife to cut the square in half, then slice batons about 1/2 inch (1.25 centimeters) thick.
- Line a plate with paper towels and set aside.
- Place a non-stick or seasoned skillet over medium heat and cover with a thin layer of olive oil.
- Pan-fry the chickpea fritters in batches, taking care to not overcrowd, and turn until golden on each side.
- Once golden on all sides, transfer to the paper-towel lined plate and repeat with remaining fritters. Add more olive oil to the pan as needed.
- Serve the Panisses immediately while still warm with a sprinkling of salt and pepper.