Panisses

These crispy chickpea flour fritters from Provence are a perfect snack. Golden and crunchy on the outside, soft and flavorful within, panisses are often enjoyed as a street food treat or appetizer.

French · 90 min · 4 servings · eats_inès

Ingredients

• 250 g chickpea flour
• 750 ml water
• 3 tbsp olive oil
• 1 tsp salt
• to taste black pepper
• 2 tbsp fresh herbs (such as thyme or rosemary), chopped
• to taste vegetable oil, for frying

Method

1. In a saucepan, bring the water, olive oil, salt, and pepper to a boil.
2. Gradually whisk in the chickpea flour, stirring continuously to avoid lumps.
3. Cook over medium heat for about 5-7 minutes, until the mixture thickens and pulls away from the sides of the pan.
4. Remove from heat and stir in the chopped herbs.
5. Transfer the mixture to a greased baking dish and spread it evenly. Allow it to cool and set for at least 1 hour.
6. Once set, cut into strips or squares.
7. Heat vegetable oil in a frying pan over medium-high heat.
8. Fry the panisses in batches until golden brown and crispy, about 3-4 minutes on each side.
9. Drain on paper towels and serve warm.

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• Tartiflette
• Salade de pissenlit