Panisses (Chickpea Fries)

These golden, crispy chickpea fries are pure Mediterranean magic—crisp exteriors giving way to creamy, polenta-like centers that'll make you forget regular fries ever existed.

Ingredients:

• 1 cup chickpea flour
• 3 cups vegetable or chicken stock
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• Oil for frying

Method:

1. Bring stock to a boil in a saucepan. Whisk in chickpea flour slowly to avoid lumps, stirring constantly.
2. Add salt, pepper, and cayenne. Keep stirring over medium heat for 8–10 minutes until the mixture pulls away from the sides of the pan.
3. Stir in 2 tablespoons olive oil, then pour onto a parchment-lined baking sheet, smoothing to about ¼-inch thickness. Cool completely, then refrigerate for at least 2 hours.
4. Cut into fry-sized pieces. Heat oil in a deep skillet and fry until golden and crispy on all sides, about 2–3 minutes per batch.
5. Drain on paper towels and serve warm with your favorite dipping sauce.

Full recipe at Cookie and Kate →

Chef's tip: Make the batter the night before—chilled panisses fry up crispier and are easier to handle, turning a simple snack into something genuinely spectacular.