Panisses

Chef Julien Carlon of Cigalon serves up his classic panisses recipe. If you've never tried these creamy, crispy, addictive chickpea chips from the South of France, made from chickpea flour, water and a healthy lump of butter, they are a must. It's best to make the batter a day or two in advance, so they have plenty of time to set.

First published in 2017
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Ingredients

Metric

Imperial

Panisses

Equipment

  • Deep-fryer

Method

1
Lightly coat a baking dish with olive oil. Add 230ml seasoned water to a pan with the butter and bring to the boil
2
Mix the chickpea flour with 100ml water, then add the mixture to the boiling buttery water. Cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see the bottom of the pan when whisking), this will take 8–10 minutes
  • 85g of chickpea flour
3
Pour the chickpea mixture into the prepared baking dish and smooth out the top. Leave to set, ideally overnight in the fridge
4
Preheat a deep-fryer to 170°C
5
Once set, turn the panisses onto a chopping board and cut into chips. Deep-fry until crispy on the outside and fluffy inside
6
Season with fleur de sel and black pepper and serve immediately
First published in 2017
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Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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