Panisse

Panisse

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

These chickpea flour chips are a speciality of Nice in the south of France, where socca (chickpea pancakes) are also popular. Serve as a tasty alternative to potato chips, with meat or fish, or with a rustic salad.

Ingredients

Quantity Ingredient
200ml water
sea salt
freshly ground black pepper
2 tablespoons olive oil
100g chickpea flour
oil, for deep-frying

Method

  1. Bring the water to the boil in a heavy-based saucepan and add a good pinch of salt and all but 1 teaspoon of the olive oil. When the water is boiling, whisk in the flour and cook gently, stirring frequently, for 12–15 minutes. Transfer the mixture to a blender and work until smooth, adding the remaining olive oil.
  2. Line a tray with baking parchment and spread the mixture out on the paper, flattening it roughly to a 3 cm depth. Place in the fridge to firm up for 6 hours.
  3. Heat the oil in a deep-fryer or deep, heavy pan to 160°C. Cut the dough into thick chips and deep-fry in batches as necessary for 3–4 minutes until golden and crisp. Remove and drain on kitchen paper. Season well with salt and pepper and serve.
Tags:
The Kitchin Restaurant
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