Panisse Chickpea Fritters Recipe an Appetizer from Provence
Appetizer · Provencal Recipes · Tasha Powell · TasteI 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!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Curried Chickpea Terrine de Pois Chiche au Curry Maison
July 16, 2018
This curried chickpea terrine is simple to make, and the homemade curry adds an exotic flavour. Serve the terrine cold as an appetiser with chilled Provencal rosé or another beverage of your choice. Keep the homemade curry powder in a jar with a good seal, it will keep for an extended period, and you can use it in many recipes.…
Panisses Sucrées a Sweet Version Recipes from Nice
April 24, 2023
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. …
Try this Fall Dinner Party Menu with Provençal Flavours
September 18, 2020
Autumn in Provence Fall is a beautiful season in the South of France, but regardless of where you live, the season’s arrival signals shorter days. The lingering summer light becomes more radiant, casting an ethereal golden hue across our dinner table. You can enjoy the residual effects of Provençal summer without the oppressive heat of …
Socca is a Favourite Streetfood from Nice Make it at Home
September 16, 2022
Socca, made with chickpea flour, 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 …
No Comment