Panisse Chickpea Fritters Recipe an Appetizer from Provence
I learned how to make Panisse/Panelle in Sicily last year on a cooking tour at Case Vecchie. These delicious chickpea fritters are known in the Mediterranean and a favorite Provençal dish. I found Panisse to be an incredibly delicious yet simple appetizer, a perfect way to whet your guests’ appetite before a sumptuous meal. In Sicily, the Italians call this dish Panelle, but in Provence, we call it Panisse! Since it is made with chickpea flour, it is a gluten-free recipe. Panisse is typically cut in rectangular shapes and Panelle is cut in triangles. It is one of the best crunchy/salty/citrus-flavored appetizers in Provence!
From the “Impress Your Guests” Series by Tasha Powell, Food Stylist, Chef, and Food Writer.
Panisse (Panelle, Sicilian-style) or Chickpea Fritters
Panisse is very popular in Provence, although a similar recipe can be found in other places along the Mediterranean as I discovered in Sicily. Impress your guests with this salty, yet slightly sweet nibble with cocktails.
Equipment
Ingredients
- 300 grams chickpea flour stone-ground*
- 900 ml cold water
- 1 tsp olive oil
- 1 tsp coarse salt
- olive oil or sunflower, for frying
- coarse salt or Maldon Sea Salt flakes (sel gris)
- lemons fresh, for serving
Instructions
- Whisk the dry ingredients in a bowl.
- Add the oil and cold water and whisk in a medium-sized pan until smooth.
- Cook over medium heat and whisk continuously. You will see the texture change from that of a pancake batter, to milkshake to mashed potatoes and then to polenta. This all happens in 6-8 minutes. (If you have never made polenta, it is the consistency of a stiff mashed potato).
- When you have the consistency of polenta, quickly spread the batter on 2 dinner plates and let it cool for at least 20 minutes. The batter will make 2 crepes that will be cut into 16 triangles each. (If you are preparing the day before – wrap the crepes with plastic wrap and store in the refrigerator overnight.)
- In a large skillet, heat approx. 2 inches (5 cm) of oil until hot.
- Place the triangles of chickpea crepe into hot oil and fry, turning occasionally. The result should be golden brown and crisp.
- Place on a paper towel to drain some of the oil and immediately sprinkle coarse salt or Maldon sea salt flakes and squeeze lemon wedges on top.
- SERVE HOT with lemon wedges in case your guests desire additional citrus flavour.
Notes
*In France, I shop at Marcel et Fils (Magasin Bio) or Carrefour, Organic (Bio) Department for chickpea flour. In the U.S., I shop at Whole Foods (Bob’s Red Mill brand) for this item. Make sure to buy the finely ground chickpea flour for a crunchy exterior/soft interior Panisse.
Tried this recipe?Let us know how it was!
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