Panisses (Chickpea Fries)

Golden, crispy on the outside and wonderfully creamy within, panisses are the Provençal answer to fries—and they're infinitely more interesting. This Mediterranean classic turns humble chickpea flour into something absolutely crave-worthy, perfect for dipping or snacking straight from the paper.

Ingredients:

• 1 cup chickpea flour
• 3½ cups vegetable broth
• 1 teaspoon sea salt
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• Oil for frying (olive or vegetable)

Method:

1. Whisk chickpea flour, salt, cumin, and cayenne into a bowl. Slowly add broth, stirring constantly to avoid lumps.
2. Pour mixture into a saucepan and cook over medium heat, stirring frequently for 10–15 minutes until very thick and pulling away from the sides.
3. Stir in 2 tablespoons olive oil. Pour onto a parchment-lined baking sheet, spreading to about ½ inch thick. Cool completely, then refrigerate for at least 2 hours.
4. Cut into fry-sized pieces. Heat oil in a deep pan to 350°F and fry until golden and crispy, about 2–3 minutes per batch.
5. Drain on paper towels, season with fleur de sel, and serve immediately.

Full recipe at Cookie and Kate →

Chef's tip: Don't skip the refrigeration step—a properly chilled slab holds together beautifully when fried, giving you that perfect creamy center every time.