Panisses (Chickpea Fries)

Crispy golden fritters made from chickpea flour—a beloved Provençal snack that's somehow both indulgent and wholesome, with a crunchy exterior and creamy polenta-like center.

Ingredients:

• 1 cup chickpea flour
• 3 cups vegetable or chicken broth
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2 tablespoons olive oil (for the batter)
• Oil for frying (vegetable or olive)
• Sea salt flakes for finishing

Method:

1. Bring broth to a simmer in a saucepan. Whisk in chickpea flour slowly to avoid lumps, then add salt, pepper, and garlic powder.
2. Stir constantly for 8–10 minutes until thickened into a polenta-like consistency. Stir in 2 tablespoons olive oil.
3. Pour onto an oiled baking sheet in a ½-inch layer. Cool completely, then refrigerate for at least 2 hours.
4. Cut into fry-shaped batons. Heat ½ inch oil in a skillet over medium-high heat until shimmering.
5. Fry panisses in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
6. Sprinkle with sea salt flakes and serve warm with aioli or romesco sauce.

Full recipe at Cookie and Kate →

Chef's tip: Don't skip the refrigeration step—cold batter cuts cleanly and fries up exponentially crispier. The texture difference is night and day.