Panisses (Chickpea Fries)

Crispy golden fritters made from chickpea flour that taste like creamy polenta on the inside—this is the Middle Eastern and Mediterranean snack that's about to become your new obsession.

Ingredients:

• 1 cup chickpea flour
• 3½ cups vegetable broth
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 3 tablespoons olive oil, plus more for frying
• 2 cloves garlic, minced
• Oil for deep frying
• Fresh lemon wedges and sea salt for serving

Method:

1. Heat broth in a saucepan with salt, cumin, and cayenne. Slowly whisk in chickpea flour until smooth, stirring constantly to avoid lumps.
2. Add olive oil and garlic, then cook over medium heat for 15–20 minutes, stirring frequently, until the mixture is very thick and pulls away from the pan sides.
3. Pour onto a parchment-lined baking sheet, spreading to about ¼-inch thickness. Cool completely, then refrigerate for at least 2 hours.
4. Cut into fry-sized sticks. Heat oil to 350°F and fry in batches until golden and crispy, about 2–3 minutes per side.
5. Drain on paper towels, season with sea salt, and serve hot with lemon wedges.

Full recipe at Cookie and Kate →

Chef's tip: Don't skip the refrigeration—cold panisse dough fries up exponentially crispier and more dramatic than warm dough.