Panisse Recipe
Panisse came to the South of France from Italian workers of the Piedmont and Liguria regions. The chickpea fries have a light crisp exterior and a custardy center. Psst. They’re also gluten free.
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Ingredients
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Panisse Ingredients
Method
Preparation Directions
Add Seasoning
Stir in black pepper and any fresh herbs if using. Mix well to combine.
Cool the Mixture
Transfer the mixture to a greased baking dish (approximately 8x8 inches). Spread it out evenly and let it cool to room temperature, then refrigerate for at least 2 hours or until firm.
Cut into Fries
Once firm, remove the panisse from the baking dish and cut it into sticks or desired shapes.
Fry the Panisse
In a deep skillet, heat oil over medium-high heat. Fry the panisse pieces in batches until golden brown and crispy on all sides, about 3-4 minutes per batch. Drain on paper towels.
Serve
Serve warm, optionally with a dipping sauce of your choice.
