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Panisses Sucrées a Sweet Version Recipes from Nice

While panisse and socca include chickpea flour and water, the preparation and cooking for these typical Niçoise recipes are different. Like polenta, panisse starts with a dough cooked until it is thick. Then the dough is rolled or shaped and fried in a hot pan. Panisse is served hot and as a delicious side dish. While Marseille and Nice claim panisse as a local recipe, the origins are likely Ligurian, arriving with Italian immigrants in the 19th century.

The recipe below is a sweet version of panisse, where the dough preparation includes sugared water. The recipe below for Panisses Sucrée was translated and published with the permission of the Office de Tourisme Métropolitain Nice Côte d’Azur. Panisses are part of a collection of traditional Niçoise cooking in a cookbook that salutes the Cuisine Nissarde –  Carnets de cuisine du Comté de Nice. Purchase the book at the tourist office in Nice or online at Amazon.

So What is Socca?

Socca is the ubiquitous street food found all over southeastern France, most notably in Nice and, more specifically, around the Cours Saleya market. When cooked perfectly, it is best straight from the pan and served very hot, replete with addictively crispy edges and lightly seasoned with flake sea salt, cumin, and perhaps a drizzle of olive oil. It makes the perfect merenda, or midday snack, with a bottle of rosé (who drinks just one glass?) to keep you active while searching for treasures in the narrow streets of Vieux Nice. There is even a movie dedicated to the beloved dish “We eat socca here.

CUISINE NISSARDE Panisses Sucrées Sweet Version from Nice

Sweet Panisse (les panisses frites au sucre)

Carnets de cuisine du Comté de Nice
In Niçoise the sweet snack is called li panissa fregidi au sucre. Enjoy!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Cuisine Nissarde, French, Provencal
Servings 8 people


  • 3.5 oz Chickpea Flour
  • 6 oz Sunflower Oil
  • 1 cup Water
  • 1/2 oz Sugar
  • Icing Sugar for sprinkling on top


  • Boil the water and the sugar in a saucepan.
  • Slowly pour in the chickpea flour and whisk quickly to avoid lumps. Strain if necessary.
  • Cook for about 10 minutes, whisking continuously.
  • Pour onto saucers and allow to cool for at least an hour. Cut the dough into chips. Fry them on high heat in a heavy skillet and sprinkle with icing sugar.


You can use ready-made panisses to "save time" and roll them in granulated sugar instead of icing sugar.
As a variation, sprinkle the panisse with a few drops of orange blossom water.
Keyword Chickpeas
Tried this recipe?Let us know how it was!

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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