The perfect Panisses are easy to master. These classic French chickpea fritters make a great warm appetizer on their own, or as a side event to your slow cooker masterpiece.
They can be made vegan friendly by substituting the butter out with olive oil, or more carnivore appealing by using a stock of your choice instead of water. These crisp fingers pair perfectly with Olive Envy dips and condiments...
Panisses / Chickpea fritters
Ingredients:
330ml water
85g of chickpea flour
80g of butter
fleur de sel
pepper
Makes enough fritters to fill a 24cm x 24cm pan
Method
Step 1
Lightly coat a baking dish with olive oil. Add 230ml seasoned water to a pan with the butter and bring to the boil
Step 2
Mix the chickpea flour with 100ml water, then add the mixture to the boiling buttery water. Cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see the bottom of the pan when whisking), this will take 8–10 minutes
Step 3
Pour the chickpea mixture into the prepared baking dish and smooth out the top. Leave to set, ideally overnight in the fridge.
Step 4
Preheat a deep-fryer or heavy based pan with a 3cm layer of cooking oil to 170°C
Step 5
Once set, turn the panisse “sheet” onto a chopping board and cut into chips. Deep-fry until evenly golden brown, crispy on the outside and fluffy inside.
Step 6
Season with fleur de sel and black pepper and serve immediately with a healthy selection of Olive Envy accoutrements or as a healthy side. The panisses can also be introduced as “gluten free” to impress your more intolerant soirée attendees.
Do share your favourite snacks to share in the comments below, we love no more than to celebrate life with antipasto, and good friends of course! Come down and sample our fare at the markets this weekend 💃🏽
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