Dish

Panisses

Panisses are made by cooking chickpea flour and water together until it forms a thick paste. The paste is then spread out in a pan and allowed to cool and set. Once set, the panisses are cut into strips and fried until crispy. They can be seasoned with salt, pepper, and other spices to taste. Panisses are a great source of protein and fiber and are naturally gluten-free.

European cuisine› Western European cuisine› French cuisine

Snack

Origins and history

Panisses originated in the south of France, where they have been a popular snack food for centuries. They are often served with aioli or other dipping sauces and are a staple of Provençal cuisine.

Dietary considerations

Panisses are naturally gluten-free and vegan, making them a great option for those with dietary restrictions. They are also high in protein and fiber, making them a filling and nutritious choice.

Variations

There are many variations of panisses, including adding herbs or spices to the batter, or serving them with different dipping sauces. Some recipes also call for adding cheese or other ingredients to the batter.

Presentation and garnishing

Panisses can be presented in a variety of ways, from a simple pile on a plate to a more elaborate presentation with dipping sauces and garnishes. They can be garnished with fresh herbs, lemon wedges, or other toppings to add flavor and visual interest.

Tips & Tricks

To make panisses extra crispy, be sure to fry them in hot oil until they are golden brown. You can also experiment with different seasonings and dipping sauces to find your favorite flavor combinations.

Side-dishes

Panisses can be served as a side dish or snack on their own, or as a base for other dishes. They pair well with seafood, grilled meats, and roasted vegetables.

Drink pairings

Panisses are traditionally served with a glass of rosé wine, but they also pair well with other light, crisp wines like Sauvignon Blanc or Pinot Grigio.