We already knew it as a vague acquaintance from the past, but at once we see it appear on various menus: panisse. In any case, the name sounds elegant and evokes associations with French cuisine, so we often go for the ax for that alone. Although it’s still nice to know without having to google it: what is panisse again?
All about Panisse
It should be clear: we do like a comeback of classics. The oeuf mayo , for example, which is experiencing its heyday – to our great fortune – for a second time. Just like the gougère , that light cheese puff that suddenly appears on many menus. So we were very happy when we spotted panisse on the map of both Apollonia and Little Collins in Amsterdam.
The French snack or side dish is made from chickpea flour, an ingredient with similar properties to polenta. After cooking, the substance also easily stiffens in the refrigerator. After which you can easily cut it into – often elongated – pieces and deep fry it until… panisse.
As is often the case with these kinds of classic favorites, theories about the origin of the dish are all over the place. The fact remains that until recently panisse was often not even known among Parisians. The tasty snack is therefore mainly eaten in the southern Provence in France and is, for example, a staple on many menus in Marseille.
People with Italian blood like to claim that panisse is derived from the farinata . At that time, in a town near Marseille, there were factories where hundreds of Italians from Liguria worked. Farinata (or chickpea bread) was then typical fare for Italian factory workers.
How do you eat panisse
Whether panisse originated in France, Italy, Gibraltar or India – because the latter two are also often mentioned – the taste remains just as addictive. It is therefore often compared to fries, with structure being the biggest difference: panisse is crispy on the outside but still creamy on the inside, unlike the fried potato.
Especially when you use very fine chickpea flour. But what applies to both: delicious as an afternoon snack and as a side dish during dinner and best when it comes straight out of the fryer and crispy. The basic recipe can be found in the Food52 video above , but you can vary it by adding fresh herbs and other seasonings, such as in this recipe with sage and lemon.