Panisse

Panisse is a snack from southern France, known both in Marseille and Nice. While Nice often serves them in a rounder form, similar to a thick pancake, Panisse in Marseille is better known in stick form, like thick chips. The dish, which is made from chickpea flour, is naturally gluten-free. It has a close relative in Sicily, the thinner Panelle, which is also made from chickpea flour. Historically, Panisse probably came to Marseille via Italian immigrants from Liguria, where it's called Panissa. Both dishes show the chickpea's role in Mediterranean cuisine.

With da Carla's Organic Chickpea Flour you can easily make panisse at home. The recipe shows how you can air fry or oven-bake them for a crispy result.

Ingredients:

• 2 msk olive oil, plus extra for the tin and cooking
• 250 g da Carla's Organic Chickpea Flour
• 750 ml water
• ½ tsk salt
• Extra sea salt and black pepper for serving

Method

• Brush a non-stick baking tin (about 20-23 cm) with oil. In a large saucepan, mix cold water with da Carla's Organic Chickpea Flour, 2 msk olive oil and salt. Whisk vigorously until the batter is completely smooth and lump-free.
• Put the saucepan on medium heat. Cook the batter for 8-10 minutes while stirring constantly. Stir until the batter is very thick, like mashed potatoes.
• Pour the hot batter into the tin and spread it out evenly. Let it cool completely, cover and chill for at least 2 hours (preferably overnight) until firm.
• Turn the chilled cake out onto a chopping board and cut it into sticks, rectangles or the desired shape.
• Cooking in the air fryer: Brush the pieces with a little oil. Air fry at 200 °C for 12-15 minutes until golden and crispy. Shake the basket now and then.
• Cooking in the oven: Brush a baking tray with oil. Spread out the panisse pieces. Bake in a preheated oven at 180 °C (fan) for about 35 minutes. Turn now and then.
• Deep-frying (traditional): Heat plenty of oil in a large pan. Fry the pieces in batches, 2-3 minutes per side, until golden and crispy. Let drain on kitchen paper.
• Serving: Sprinkle sea salt over the hot panisse. Serve preferably with aioli or mayonnaise.