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Authentic Panisses Recipe
Provence, France
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Panisses
PREP 10min
COOK 25min
READY IN 35min
This authentic panisses recipe is published with the permission of the Nice Côte d'Azur Tourist and Convention Bureau, and is their official recipe for the dish. Panisses can also be eaten cold as desserts, in which case they are sprinkled with sugar or covered in chocolate.
Ingredients
2 l water
600 g chickpea flour, sifted
8 tbsp olive oil
peanut or sunflower oil, for frying
salt and pepper, to taste
Preparation
Step 1/7
Boil the water in a saucepan with very little salt and eight tablespoons of olive oil.
Step 2/7
When the water is boiling, sprinkle the chickpea flour into the water, constantly beating until it thickens.
Step 3/7
Dry the dough over low heat for about 5 minutes stirring with a wooden spatula.
Step 4/7
Line up ten lightly oiled saucers. Fill each saucer to the brim. Compact the mixture down using the wooden spatula dipped in cold water. Allow to cool.
Step 5/7
Remove the panisses from their molds, cut them into sticks 1 to 2 cm wide (like big chips).
Step 6/7
Fry the panisses in the hot oil. When they are golden, drain them and put them on absorbent paper to remove the excess oil.
Step 7/7
Add salt and pepper and serve hot.
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