Classic homemade panisses in olive oil

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Panisses maison classiques à l'huile d'olive
Photo credit: Céline de Cérou
Have you heard of panisses? They’re a Provençal speciality made from chickpea flour, with a dense texture, served as an appetiser or a side dish. Why not give this classic recipe a go, delicately flavoured with PDO olive oil from Aix-en-Provence!
A PDO
Preparation
15 min
A PDO
Resting time
2h
A PDO
Cooking time
20 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
  • 1 c. à café of salt
  • 2 c. à soupe Aix-en-Provence olive oil PDO
  • Freshly ground pepper
  • Frying oil (olive or neutral)
  • Chopped fresh rosemary, mild chilli or smoked paprika, or grated Parmesan (optional)

Astuce

For these classic panisses made with olive oil, choose an olive oil from Aix-en-Provence: PDO (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another olive oil with an intense flavour: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence...

Instructions

  • In a saucepan, bring the water to a gentle simmer with the salt, Aix-en-Provence 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 cooking and whisking for 10 to 15 minutes (optionally adding chopped fresh rosemary, mild chilli, smoked paprika or grated Parmesan to give it a bit of a kick): the mixture will thicken and become very smooth, a bit like thick polenta.

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

  • Once it has set completely, turn the mixture out of the tin and cut it into sticks, chips, triangles or rounds, as you wish.

  • Fry the pieces in very hot oil until they are golden brown and crispy on the outside. Drain on kitchen paper.

  • Serve the panisses with some homemade ketchup (see suggested recipe below), a lemon yoghurt sauce, a light aioli or even a rocket pesto.

Astuce

For these classic panisses made with olive oil, choose an olive oil from Aix-en-Provence: PDO (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another olive oil with an intense flavour: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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