Panisses (Chickpea Fries)

These crispy-golden Provençal chickpea fries are what happens when comfort food gets sophisticated—pillowy soft inside, shatteringly crisp outside, and infinitely more interesting than regular potatoes.

Ingredients:

• 1 cup chickpea flour
• 3½ cups vegetable or chicken stock
• 1 teaspoon fine sea salt
• ½ teaspoon white pepper
• ¼ teaspoon cayenne pepper (optional, for warmth)
• 3 tablespoons olive oil, plus more for frying
• Oil for deep frying
• Fleur de sel and fresh thyme for serving

Method:

1. Whisk chickpea flour with 1 cup cold stock until smooth. Heat remaining stock in a saucepan with salt and pepper until simmering.
2. Slowly pour the flour mixture into simmering stock, whisking constantly to avoid lumps. Cook for 15–20 minutes, stirring frequently, until very thick and pulling away from the sides.
3. Stir in 3 tablespoons olive oil. Pour onto an oiled baking sheet, smooth into a ½-inch layer, and refrigerate until firm (at least 2 hours, or overnight).
4. Cut into fries, heat oil to 350°F, and fry until golden and crispy, about 3 minutes per batch.
5. Drain on paper towels, season with fleur de sel and thyme, and serve hot.

Full recipe at Cookie and Kate →

Chef's tip: Make the batter the day before—it actually improves overnight, giving you a stress-free snack whenever hunger strikes.