Oven-baked panisses with olive oil

Huile d'olive de Nîmes PDO
Intense flavour
Panisses au four à l'huile d'olive
Photo credit: Céline de Cérou
Panisses, a Provençal speciality made from chickpea flour, are traditionally deep-fried. Here we offer a recipe for baking them in the oven, resulting in a crispy and light treat!
A PDO
Preparation
15 min
A PDO
Resting time
2h
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser Starter Brunch and breakfeast Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 250 g chickpea flour
  • 1 litre of water
  • 2 c. à soupe Nîmes olive oil PDO
  • 1 c. à café of salt
  • Pepper
  • Herbs or spices of your choice (lemon zest, thyme, rosemary, paprika, etc.)

Astuce

For these oven-baked panisses, choose an olive oil from Nîmes – PDO – for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, complemented, if desired, by red plum and apple. Or choose another olive oil with an intense flavour: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, PDO olive oil from Provence…

Instructions

  • In a saucepan, bring the water to a simmer with the salt, Nîmes olive oil PDO and a twist of pepper.

  • Sprinkle in the chickpea flour, whisking constantly to prevent lumps from forming (over a low heat).

  • Continue to cook and whisk for 10 to 15 minutes: the mixture will thicken and become very smooth, a bit like thick polenta. Add the herb or spice of your choice.

  • Pour the mixture into a greased tin (baking dish, loaf tin, etc.), smooth the surface and leave to cool completely (at least 2 hours in the fridge).

  • Preheat the oven to 210°C on the fan setting.

  • Remove from the tin and cut into sticks or triangles.

  • Place them on a baking tray lined with baking paper and brush them lightly with Nîmes olive oil PDO.

  • Bake for 25 to 30 minutes, turning them halfway through cooking. They should be golden and crispy on the outside, and soft on the inside.

Astuce

For these oven-baked panisses, choose an olive oil from Nîmes – PDO – for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, complemented, if desired, by red plum and apple. Or choose another olive oil with an intense flavour: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, PDO olive oil from Provence…
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

All recipes

You might also be interested in

Pan con tomate
Bread with tomato