Panisses (Chickpea Fries)

Crispy golden sticks of pure chickpea goodness—panisses are the Provençal snack that puts ordinary fries to shame, with a creamy polenta-like centre hiding beneath a shatteringly crisp exterior.

Ingredients:

• 2 cups vegetable broth
• 1 cup chickpea flour
• 4 tablespoons olive oil, plus more for frying
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Pinch of cayenne (optional)

Method:

1. Bring broth to a boil in a saucepan. Slowly whisk in chickpea flour, stirring constantly to prevent lumps.
2. Keep stirring over medium heat for 3–5 minutes until the mixture thickens into a polenta-like consistency, then stir in 4 tablespoons olive oil, salt, pepper, and cayenne if using.
3. Pour onto a parchment-lined baking sheet, spread to ½-inch thickness, and cool completely (at least 1 hour).
4. Cut into fry-sized sticks. Heat olive oil in a large skillet over medium-high heat.
5. Fry panisses in batches until golden and crispy on all sides, about 2 minutes per side. Drain on paper towels.
6. Serve immediately with aioli, marinara, or just fleur de sel.

Full recipe at Cookie and Kate →

Chef's tip: Don't skip the cooling step—it's what transforms the mixture into something sliceable and gives you those contrast-perfect crispy-tender layers when fried.