Panisse
Panisse, or chickpea flour fries, are commonly served in the south of France and are beyond addictive! This recipe comes from The Restaurant at Poplar Grover Winery in Penticton, BC.
Ingredients
Panisse
- 1 tablepoon olive oil
- 2 shallots finely diced
- 1 garlic clove minced
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon ground fennel seed
- 1 tablespoon ground cumin
- 1/2 tablespoon ground fenugreek
- 1 1/4 cups chicken stock
- 1 1/4 cups 2% milk (or plant-based milk)
- 1 cup chickpea flour sifted
- 1 teaspoon salt
- olive or avocado oil for frying
Garlic Lemon Sauce
- 1/2 cup mayonnaise or full-fat plain Greek yogurt
- 2 tablespoons lemon juice
- 3-4 garlic cloves, minced
- salt to taste
Spicy Mayo
- 1/2 cup mayonnaise
- 2 teaspoons sriracha
- juice of 1/2 lime
Garnishes
- Pickled Red Onions for serving
- cilantro for garnish
Instructions
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In a medium pan, heat the olive oil over medium heat and cook the shallots and garlic until fragrant and transparent, 1-2 minutes (careful not to brown).
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Add the ground spices and toast, stirring, for 1 minute.
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Add the chicken stock and milk to the pan, stir together, and bring to a boil.
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Whisk the salt into the chickpea flour and slowly sift in the chickpea flour while whisking and mix to reduce the lumps (do not worry if there are still small lumps).
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Once thickened and glossy, transfer to a 9 x 9" dish lined with plastic wrap or generously greased and smooth with the back of a rubber spatula.
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Place another layer of plastic wrap on top of the panisse and lightly press down. Chill for approximately 5 hours or overnight.
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Transfer the panisse to a cutting board and cut into approximately 16 sticks.
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In a non-stick pan, shallow fry the panisse on medium heat in olive oil for around two minutes on each side, until golden brown. Serve with the Lemon Garlic Sauce and/or Spicy Mayo if desired (or any other dip) and garnish with pickled red onions and cilantro.