Panisses (Chickpea Fries)

These crispy-golden chickpea fries from Provence are a revelation—nutty, creamy inside, impossibly addictive, and far more interesting than regular potatoes. They're the kind of snack that disappears in seconds and has everyone asking for the recipe.

Ingredients:

• 2 cups vegetable broth
• 1 cup chickpea flour
• ¼ teaspoon sea salt, plus more for serving
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, plus more for frying
• 1 teaspoon garlic powder or fresh minced garlic (optional)
• Oil for deep frying (about 4 cups)

Method:

1. Bring broth to a boil in a medium saucepan. Slowly whisk in chickpea flour, stirring constantly to avoid lumps.
2. Reduce heat to low and keep stirring for 5–10 minutes until the mixture thickens into a stiff polenta-like paste. Stir in salt, pepper, olive oil, and garlic if using.
3. Pour onto an oiled baking sheet, spreading to about ½-inch thickness. Cool completely, then refrigerate for at least 1 hour (or overnight).
4. Cut into fry-sized sticks. Heat oil to 350°F in a deep pot, then fry panisses in batches until golden and crispy, about 2–3 minutes.
5. Drain on paper towels and serve hot with sea salt or your favourite dipping sauce.

Full recipe at Cookie and Kate →

Chef's tip: Make the batter the day before—chilled panisses fry up crispier and more evenly than same-day batches.