Provencal RecipesSide DishStephanie VillegasTaste

Learn How to Make Panisse an Easy Recipe

While you have most likely tried polenta before, if you have not visited the South of France you may not have sampled panisse or socca. Golden brown, slightly crispy and topped with a fleur de sel, it’s hard to resist freshly made panisse. Below is my easy recipe for panisse and one I share with students at Laurel, my cooking school in the Alpilles.

Panisse and socca are made with chickpea flour, whereas polenta requires cornmeal. Traditionally panisse and socca are street foods popular in Marseille and Nice. The Niçoise (residents of Nice) claim socca as their culinary invention, although determining the exact origins of any recipe found along the Mediterranean coast is opaque. The socca batter goes into a cast iron pan and is cooked at a high temperature. Minutes later, the crispy pancake-like snack is ready. Panisse is cooked more like polenta in a saucepan and then fried. Both panisse and socca are delicious as snacks or side dishes.

How to Make Panisse

Learn How to Make Panisse

Panisse Recipe

blankStephanie Villegas
Made with chickpea flour, panisse is naturally gluten-free and can be enjoyed hot or warmly. Panisse makes a great side dish, or try it as a snack with cocktails.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine French, Provencal
Servings 4 people

Equipment

Ingredients
 
 

  • 1 cup Chickpea Flour sifted
  • 2 cups Water
  • Olive Oil
  • Salt and Pepper
  • Herbes de Provence
  • 1 Preserved Lemon patted dry and cut into 10 thin strips

Instructions
 

  • Heat the oven to 205°C / 400°F. While the oven preheats, prepare your panisse
  • Line a 10-inch / 20 cm shallow-rimmed baking dish with parchment paper round and lightly grease with olive oil
  • In a medium bowl, measure 125g of chickpea flour and add a generous pinch of salt, roughly 20 mill turns of ground pepper and two pinches of dried herbes de Provence. Whisk to combine.
  • In a small saucepan, bring 500 mL of water to a rapid simmer
  • Once simmering, slowly add the chickpea flour, whisking constantly
  • “Cook” the flour for 3-5 minutes while whisking to remove as many lumps by hand as possible. The mixture should thicken significantly, but that’s OK!
  • If using an immersion blender, remove the pan from heat and blend until lumps disappear (may take 2-3 minutes)
  • Scoop the mixture into the greased and lined baking dish and smooth the top to an even layer. Set aside to cool slightly before cooling it in the fridge.

Cooking the Panisse:

  • Remove the panisse from the fridge and using a paring knife, separate the sides of the panisse from the dish. Invert onto a cutting board.
  • Cut the panisse into pieces; typical shapes include steak fry, small pie wedges, 1-2in rounds, etc. or simple 1-inch cubes
  • Prepare a paper towel-lined plate for the fried panisse
  • Heat 2 tbsp of olive oil and 2 tbsp of neutral oil (grapeseed, canola, etc.) in a medium non-stick frying pan over high heat
  • Once lightly smoking, carefully add the panisse pieces and allow to pan fry for a couple of minutes until crispy and golden brown, carefully turning to fry all sides
  • Remove from the pan and drain on a paper towel-lined plate
  • Sprinkle with fleur de sel and freshly ground black pepper
Keyword Chickpeas, Fried Panisse, Preserved Lemon
Tried this recipe?Let us know how it was!

Other Recipes:

Fried Panisse – Panisses Frites
Panisse is best eaten very hot with a bit of salt and pepper, accompanied by a green salad, as an accompaniment to a dish or as an appetizer, or as a snack instead of socca. Panisse can also be rolled in powdered sugar at the end of cooking for a delicious dessert.
Check out this recipe
Chickpea Flour Panisses Frites
Sweet Panisse (les panisses frites au sucre)
In Niçoise the sweet snack is called li panissa fregidi au sucre. Enjoy!
Check out this recipe
CUISINE NISSARDE Panisses Sucrées Sweet Version from Nice
Whole Grilled or Roasted Daurade Royale Wrapped in Fresh Herbs
Fresh fish is the key to this recipe. Serve with blistered tomatoes on the vine and panisse for a delicious meal.
Check out this recipe
Grilled Roasted Daurade Royale

 

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Stephanie Villegas

Stephanie Villegas

Born in San Francisco, California, Stephanie Villegas is a chef working and living in Provence. After a decade-long career in tech, Stephanie decided to follow her culinary passions and become a chef. She earned her culinary diploma at France's esteemed Ferrandi Paris and has worked in renowned restaurant kitchens from Paris to Provence. In 2022, she opened Laurel, a cooking school and private chef service located in the charming provençal village of Fontvieille.

With a mission to bring people closer together through food, her focus is on freshness and seasonality. As a Mexican-American, married to a Frenchman, living in Provence, you can be sure to find inspirations from around the world in her dishes.

On her table, you'll find ingredients you know, discover new ones and enjoy generous dishes of refined simplicity.

Explore Laurel here.

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