Panisses (Chickpea Fries)

These golden, crispy Provençal chickpea fries are the ultimate French snack that somehow manages to be both deeply satisfying and impossibly light—creamy polenta-soft inside, shatteringly crisp outside, and endlessly dippable.

Ingredients:

• 1 cup chickpea flour
• 4 cups vegetable or chicken stock
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 2 tablespoons olive oil (plus more for frying)
• Oil for deep frying

Method:

1. Heat stock in a large pot until simmering. Whisk in chickpea flour slowly to avoid lumps, stirring constantly.
2. Continue stirring for 10–15 minutes until the mixture pulls away from the sides of the pot and becomes very thick.
3. Stir in salt, pepper, garlic powder, and olive oil. Pour onto an oiled parchment-lined baking sheet, smoothing to about ½-inch thick.
4. Refrigerate at least 4 hours or overnight until completely firm.
5. Cut into fry-shaped strips. Heat oil in a deep pan to 350°F and fry until golden and crispy, 2–3 minutes per side.
6. Drain on paper towels and serve immediately with aioli, sea salt, or your favorite dipping sauce.

Full recipe at Cookie and Kate →

Chef's tip: Make the batter the day before and refrigerate overnight—this rest time is what creates that impossibly creamy interior when you fry them.