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.
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*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.