What is panisse made of?

Panisse is made primarily from chickpea flour and water, which are mixed into a smooth batter. This batter is then cooked until thickened, seasoned with salt, and formed into shapes before being fried or baked to crispy perfection. It’s a simple yet delicious gluten-free snack that’s also high in protein.

Is chickpea flour gluten-free?

Yes, chickpea flour is naturally gluten-free, making it an excellent choice for those following a gluten-free diet. It's made by grinding dry chickpeas into a fine powder, offering a nutritious, high-protein, and versatile alternative to traditional wheat flour.

Can I bake or air fry panisse?

Yes, you can bake or air fry panisse, but keep in mind it won’t be as crispy as the fried version. For air frying, set the temperature to 400°F and cook for about 10 minutes, flipping halfway through for even crispness. If baking, place the panisse on a baking sheet, brush with olive oil, and bake at 400°F for 20-25 minutes, flipping once, until golden and crispy. While not quite as crispy as frying, both methods still deliver a tasty, lighter alternative.

Panisse Recipe (Easy & Protein-Packed!)

Description

These crispy, golden panisse fries are here to change everything you thought you knew about fries. Made with just chickpea flour and water, they’re protein-packed, crispy on the outside, and soft on the inside. Whether you’re serving them with a veggie burger, dipping them in aioli, or just snacking straight from the pan, this simple recipe is about to become your new favorite.

Ingredients

1 cup chickpea flour
2 cups cold water
1 tablespoon olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon pepper
2–4 tablespoons olive oil, if pan frying
neutral cooking oil, like canola or vegetable oil, if deep frying

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Instructions

to prepare the batter

Spray a 8X8 glass dish with cooking spray. Something a little smaller or larger is fine.
Make the Batter: In a medium-sized bowl, whisk together the chickpea flour, cold water, 1 tablespoon of olive oil, salt, and pepper until smooth.
Cook the Batter: Heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat for about 1–2 minutes. Carefully pour in the batter, and whisk continuously, or the batter will stick. Keep stirring until the mixture thickens and begins to pull away from the sides of the pan, which should take about 5 minutes.
Set the Batter: Immediately transfer the thickened batter into the greased dish and smooth the top with a spatula. Cover loosely with foil and refrigerate for at least an hour to let it set.
Slice the Panisse: Once the batter is firm and chilled, carefully remove it from the dish with a spatula and slice it into fry-sized pieces—about 1/4-inch thick and 3 1/2 inches long.

to fry the panisse

Pan-Fry Option:

Heat 1-2 tablespoons of olive oil in a non-stick skillet over medium-high heat.
Once the oil is hot, add the panisse pieces and fry until golden brown and crispy on all sides, about 2-3 minutes per side. Work in batches if needed, adding a little more oil as needed. Remove and drain on paper towels. Add a little salt and serve immediately.

Deep-Fry Option:

Fill a deep pot or cast-iron pan with several inches of neutral vegetable oil. Heat over medium-high heat for about 7 minutes.
How to Check If Oil Is Ready: Test the oil by dipping a wooden chopstick into it, touching the bottom of the pot. If bubbles form around the chopstick immediately, the oil is ready for frying. If not, wait another minute and test again.
Once the oil is ready, carefully add the panisse pieces in batches, ensuring they don’t overcrowd the pot. Fry until golden and crispy on all sides, a few minutes per batch.
Remove the fries from the oil and drain on paper towels. Sprinkle immediately with some salt Serve immediately while hot.

Notes

Storage: If you’re not frying up the whole batch, you can store the batter in the fridge until you’re ready to use it. Just slice off the amount you want to fry and leave the rest for later. The batter will keep for a couple of days, making it perfect for meal prep!
Reheating: Panisse is best enjoyed fresh and hot, but if you have leftovers, reheat them by tossing them in a hot pan with a little oil until they’re crispy again. It’s a quick way to bring back that golden crunch.
Pro Tip: To infuse with more flavor and make it pop, sprinkle the panisse with salt immediately after frying, while it’s still hot, so it sticks.
For an extra flavor boost: Sprinkle with fresh herbs like thyme, rosemary, or parsley—or even add them directly into the batter for more flavor!

Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
Category: Appetizer, Snack
Method: Roasted, Fried
Cuisine: French, Mediterranean