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Panisses | wefacecook.com Panisses | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 15 minutes
Totaltime: 35 minutes
Additional info: 12 as appetizer

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries) The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.

Other Panisses presentations.


  • 270 g (2 ¼ cups) chickpea flour
  • 1 liter (4 cups)vegetable or chicken broth
  • 2 garlic cloves, finely chopped
  • oil, for frying
  • Salt and pepper
  • Fleur de sel (optional)


  • Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
    In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
    In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
    On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
    In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
    Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
    Eat as an aperitif with a little fleur de sel, to taste.
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