Panisse Recipe

Make the batter

In a medium saucepan, whisk together 2 cups chickpea flour and 4 cups cold water until completely smooth and lump-free. Add 2 tsp sea salt, 1 tsp black pepper, and 1/2 tsp garlic powder, whisking to combine.

Cook the polenta-style batter

Place the saucepan over medium heat and bring mixture to a gentle simmer, whisking constantly to prevent lumps. Once it begins to thicken (5–7 minutes), reduce heat to low and continue to cook, stirring frequently, until it pulls away from the sides and becomes thick and glossy (about 10–12 more minutes).

Finish and set

Stir in 3 tbs extra-virgin olive oil to enrich the panisse. Taste and adjust seasoning. Transfer the thick batter into a lightly oiled shallow baking dish or rimmed baking sheet (about 8x8 in) spreading to an even thickness of about 3/4 inch (2 cm). Smooth the top, cover with plastic wrap (pressing it onto the surface to avoid a skin) and chill in the refrigerator until fully set, at least 2 hours (can be chilled overnight).

Cut into shapes

When set, invert the slab onto a cutting board. Slice into rectangles or rounds about 3/4 inch thick. Pat the pieces dry with paper towel to remove excess surface moisture—this helps achieve a crisp crust when frying.

Pan-fry the panisse

Heat 1/2 cup neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering but not smoking. Working in batches, add panisse pieces (do not overcrowd) and fry 3–4 minutes per side until deeply golden and crisp. Transfer to a wire rack or paper towels to drain and sprinkle lightly with flaky sea salt while warm.

Prepare tomatoes

If desired, blanch tomatoes to remove skins: score an X at the base, plunge into boiling water 10–15 seconds, transfer to ice bath, then peel. Roughly chop tomatoes and place in a medium saucepan with 1/4 cup minced red onion and 1 minced garlic clove.

Cook the jam

Add 1/4 cup granulated sugar, 1 tsp red chili flakes (adjust to heat preference), 1 tbsp red wine vinegar, 1 tbsp lemon juice and 1/2 tsp sea salt to the tomatoes and aromatics. Bring to a simmer over medium heat, then reduce to low and cook gently, stirring occasionally, until the mixture has reduced and thickened to a jammy consistency, about 20–30 minutes. Towards the end, press larger tomato pieces against the side of the pan with a wooden spoon to break them down; leave some texture.

Finish the jam

Stir in 1 tsp extra-virgin olive oil, taste and adjust seasoning with additional salt, sugar or chili flakes as needed. Remove from heat and let cool slightly; the jam will continue to thicken as it cools.

Arrange warm panisse on a serving plate. Spoon a generous dollop of tomato & chili jam over each piece or serve the jam alongside for spreading.

Garnish with thinly sliced basil leaves, a sprinkling of lemon zest, a pinch of flaky sea salt and a grind of black pepper. Serve warm or at room temperature.