When I was a small child my mother used to cook Chickpea French Fries, (better known as panisses) for me. They are an easytomake, staple food from the south of France. Panisses are made by slowly cooking chickpea flour and water into a thick porridge, pouring it onto an oiled pan, cooling overnight, then cut into fingersized shapes and deepfrying. In the old days they poured the batter on old plates. They are crispy on the outside and super creamy on the inside. Watch the video to the end to learn the secret to crunchy panisses.

Panisses are the perfect snack food, especially when flavored with spicy peppers and cumin, and served with a dipping sauce like rouille or a harissa spiked aioli. They make a great accompaniment for roast chicken, lamb, beef, and seafood.

Harissa Aioli is quickly made by mixing 1/2 cup of mayonnaise with as much harissa paste or powder as you like. Adjust seasonings with a touch of sea salt.

Try making a batch this weekend!

Download the full recipe here: https://www.simplefrenchcooking.com/r...

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Panisses, Chickpea Fries
Simple to make chickpea fry from the south of France

2 c. Chickpea Flour
4 c. Water
to taste Sea Salt
to taste Black Pepper
to taste Cumin
to taste Herbes de Provence
to taste Espelette Peppers
1/2 cup Parmesan

Whisk flour, water, sea salt, black pepper, and cumin together thoroughly..

Pour into a heavy pot and cook slowly over low heat till thick and bubbling stirring constantly, for about 10 to 15 minutes. It will thicken considerably as it cooks, and start sputtering like a chickpea volcano.

Rub olive oil onto a cookie sheet then pour batter on and top with another pan oiled on the bottom.

Let sit stiffen for a few hours or even better, overnight. The next day, cut into fries and fry in 350degree oil till golden brown. Toss with salt, herbs de Provence, Espelette peppers, and Parmesan.

Serve with lamb, beef, chicken, seafood, or even simply with aioli.