Chickpea French Fries - How to Make Easy Panisses
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- Опубликовано: 5 окт 2024
- When I was a small child my mother used to cook Chickpea French Fries, (better known as panisses) for me. They are an easy-to-make, staple food from the south of France. Panisses are made by slowly cooking chickpea flour and water into a thick porridge, pouring it onto an oiled pan, cooling overnight, then cut into finger-sized shapes and deep-frying. In the old days they poured the batter on old plates. They are crispy on the outside and super creamy on the inside. Watch the video to the end to learn the secret to crunchy panisses.
Panisses are the perfect snack food, especially when flavored with spicy peppers and cumin, and served with a dipping sauce like rouille or a harissa spiked aioli. They make a great accompaniment for roast chicken, lamb, beef, and seafood.
Harissa Aioli is quickly made by mixing 1/2 cup of mayonnaise with as much harissa paste or powder as you like. Adjust seasonings with a touch of sea salt.
Try making a batch this weekend!
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Panisses, Chickpea Fries
Simple to make chickpea fry from the south of France
2 c. Chickpea Flour
4 c. Water
to taste Sea Salt
to taste Black Pepper
to taste Cumin
to taste Herbes de Provence
to taste Espelette Peppers
1/2 cup Parmesan
Whisk flour, water, sea salt, black pepper, and cumin together thoroughly..
Pour into a heavy pot and cook slowly over low heat till thick and bubbling stirring constantly, for about 10 to 15 minutes. It will thicken considerably as it cooks, and start sputtering like a chickpea volcano.
Rub olive oil onto a cookie sheet then pour batter on and top with another pan oiled on the bottom.
Let sit stiffen for a few hours or even better, overnight. The next day, cut into fries and fry in 350-degree oil till golden brown. Toss with salt, herbs de Provence, Espelette peppers, and Parmesan.
Serve with lamb, beef, chicken, seafood, or even simply with aioli.
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What a clever use of the cookie sheets! Love it!
Very interesting. I have never heard of chickpeas fries. This looks absolutely delicious. I’ll probably use the air fryer, instead of frying. I’m definitely going to give it a shot. Thank you chef, for sharing this amazing recipe. It’s so simple to cook.🙏🏽🙏🏽🙏🏽
Thank you for showing us your technique. Looks delicious. Can't wait to try.
Wow, your method is so much easier than the others as well as inspired me to make! Thanks! 😊
Good ideas I'm going to try surely
Thank you! I'm going to try this recipe. I loved that crunch when you bit one.
Hope you enjoy
Nice recipe chef! I like the idea of coating them to get more crunch! I hope to make this recipe soon!
Thanks so much for watching! The potato flour makes all the difference in the world. Stays crunchy for hours.
Very simple and they look delicious!
Had panisses in a restaurant a few days ago… they blew me away! I’m going though a chickpea “fetish” at the minute as I’m looking to get my blood glucose down, panisses are my new go-to 😀
Im glad i followed your method.. thnx!!!
Glad it helped!
Have to try it, but a baked version.
Maybe not Django, but near enough and the panisses sound great!
These look very nice and thank you for sharing. I tried making these for my OM-PSG watch party and unfortunately they went about as well as the game did for OM :( Probably my fault so sharing my experience to help others avoid: First issue: pressing them with a baking sheet had the batter stick to the sheet. It worked better to just use a scraper. Secondly, after cooling them overnight, they still seemed wet (with little ponds of water). I had covered them while still warm (my error perhaps) and some of that moisture might have been condensation. So I tried to pat them down to dry a bit before frying them. Finally, when I tried frying them, they were impossibly fragile and broke/disintegrated. We salvaged some by putting in an air frier, which was probably a bit less tasty but ok and more forgiving for the poor panisses. Peuchère. Perhaps I had too much water in the mix or needed to boil/stir for a longer to thicken more? Thanks again!
Bummer. Oil the pans when pressing. That will keep the mixture from sticky. Having made panisse a ton of times and getting the occasional 'wet' batch. I have surmised that not all chickpea flours are the same. When I am back home from Provence I will add a note and mention the uber-thick consistency the batter should be.
this is great ! Merci beaucoup Monsieur ! très chic !
Thank you for sharing this recipe. Do you think these can these be baked or air-fried instead of deep fried in oil?
I have never tried using an air fryer - mostly because I only eat fried things once or twice a year. Give it a shot and let me know. You could also shallow fry or even saute. They may not have the same crunchy exterior but they still will be great.
Be kind to your arteries and air fry or bake them until crispy, still yum.
A good thought - though I fry very little so an occasional indulgence is ok too.
Or just have a big heart and enjoy the meal. BTW great video, really enjoyed it.
@@rules654 That's exactly the issue... I already have heart problems from eating that way, just trying to spare others the misery.
Lifes too short for air fried fries
Nice video! Thanks a lot for sharing again :) new subscriber here 🤩😁
These are the ultimate wake-n-bake treat!
Thanks. Would it help to put them in the refrigerator before cutting them into fries?
Yes. Absolutely
How do you make the sauce? What else did you put in the blender? Easy but you need to mention what you are doing.
Bake in the oven? Frying is not healthy.
Give it try