Panisse Marseillais
Panisse Marseillais is a golden, crisp-edged chickpea fritter with a tender, custard-like center, offering a delicate balance of earthy nuttiness and subtle saltiness. The key lies in the silky batter—whisked until flawlessly smooth and cooked just long enough to develop a delicate crust while keeping the interior light and yielding. Worth making for its effortless elegance, it’s a dish that transforms humble chickpea flour into something irresistibly addictive, perfect for dipping in aioli or savoring on its own.
Ingredients
- chickpea flour300g
- water1L
- fine salt4 pinches
- black pepper4 turns
- olive oilfor frying
Nutrition
Directions
- 1
Bring water to a boil in a saucepan.
- 2
Remove from heat and whisk in the chickpea flour gradually to avoid lumps.
- 3
Return to low heat and stir continuously for 10 minutes until the batter thickens and dries out.
- 4
Season with salt and pepper.
- 5
Pour onto a cling-film-lined tray, smooth the surface and cover with another layer of cling film to prevent crusting.
- 6
Leave to cool completely, then refrigerate for 20 minutes.
- 7
Cut into desired shapes (rounds, sticks, triangles).
- 8
Fry at 160°C for 3 minutes until golden and crispy.
- 9
Drain on paper towels and serve immediately.
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