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Panisse

Panisse is a specialty from Provence that’s made with chickpea flour, and is typically fried. Of Ligurian origin, it is now known and appreciated in the southeast of France, particularly in Marseille.

Prep Time
20 mins
Cook Time
20 mins
Total Time
26 mins
Servings: 8 people
Calories: 191 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: French , Italian , Vegan

Ingredients

  • 2¾ cups chickpea flour
  • 4 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic (optional)
  • 1 teaspoon salt
  • extra virgin olive oil (for frying)
Equipment
  • Pie dish 10 inches / 25 cm

Instructions

Batter
    Cup of Yum
  1. In a large saucepan, heat the water and salt, garlic, and 2 tablespoons olive oil.
  2. When the water begins to boil, take the pan off the heat, and gradually add the chickpea flour, stirring constantly with a whisk.
  3. Once the flour has absorbed the water, put the saucepan back onto a low heat. If the batter is lumpy, mix it with a hand mixer before putting it back on the heat.
  4. Using a wooden spoon, stir constantly for 10 to 15 minutes until thickened.
  5. Immediately pour the mixture into a large pie dish, about 10 inches (25 cm) in diameter.
  6. Let cool completely to room temperature, then place the dish into the fridge an hour or more to set the batter.
Frying
  1. When the batter is well set, cut it into small discs, sticks, cubes, or triangles.
  2. Pour a little olive oil in a pan, and heat it over medium heat.
  3. Fry the panisse in hot oil for around 3 minutes on each side. Drain on paper towels.

Notes

  • It is essential to the success of this recipe that the exact weight of flour is used. Weighing is more precise than using a measuring cup. If a measuring cup is used, there is a chance the batter will not set properly, due to an imbalance in the ratio of flour to water.