Panisse Recipe
Make Panisse Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Panisse batter
For frying & finishing
Method
Panisse batter
- 1
Mix dry ingredients
In a medium bowl whisk together 2 cups chickpea flour and 1 1/2 tsp fine sea salt until evenly combined and free of lumps.
- 2
Combine with water
In a heavy-bottomed saucepan or skillet (2.5–3 qt) whisk the dry mixture into 5 cups cold water gradually to avoid lumps. Whisk until smooth. Add 1/2 tsp freshly ground black pepper and 1 tablespoon fresh thyme leaves if using.
- 3
Cook the batter
Place the pan over medium heat. Add 2 tbs extra-virgin olive oil. Cook, stirring constantly with a whisk or silicone spatula to prevent sticking, until the mixture thickens to a very thick, polenta-like paste and pulls away from the sides—about 12–18 minutes. You should be able to draw a line through the batter with the spatula that holds its shape.
- 4
Set the panisse
Lightly oil an 8x8-inch (or similar) baking dish or line it with parchment. Pour the cooked batter into the prepared dish and smooth the top with a spatula to an even thickness (about 3/4–1 inch thick). Let cool at room temperature for 30 minutes, then refrigerate until fully set, at least 2 hours or overnight for best texture.
For frying & finishing
- 5
Prepare for frying
When the panisse is firm, unmold onto a cutting board and cut into shapes: rectangles, sticks, or rounds about 3/4 inch thick. Pat the pieces dry with paper towel to remove surface moisture for better browning.
- 6
Heat the oil
Pour about 1 cup vegetable or light olive oil into a large skillet to come up roughly 1/8–1/4 inch. Heat over medium-high until shimmering but not smoking (about 350°F / 175°C if using a thermometer).
- 7
Fry the panisse
Working in batches without overcrowding, add the panisse pieces to the hot oil. Fry until golden brown and crisp on the bottom, about 3–4 minutes, then flip and brown the other side 2–3 minutes. Adjust heat as needed so they brown evenly without burning. Use tongs or a spatula.
- 8
Drain & season
Transfer fried panisse to a wire rack set over a sheet pan or to paper towels to drain briefly. While still warm, sprinkle with about 1 tsp coarse sea salt (or to taste).
- 9
Serve
Serve immediately with lemon wedges for squeezing and a sprinkle of chopped fresh parsley if desired. Panisse can also be served at room temperature alongside salads, charcuterie, or as part of a bistro-style tasting.