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The appetizer, Mediterranean

Mini panisses (chickpea fries)

Mini panisses are fried chickpea flour sticks, crisp outside and soft inside, served as an appetizer with lemon. For 6 people, they take 30 minutes of active work split between the day before and the day of, and cost €0.70 per person. The difficulty is moderate, and the secret is a lump free batter fried right before your guests arrive.

Little golden fries made from chickpea flour, crisp outside, soft inside, with a squeeze of lemon, you could be on a terrace in Marseille.

Mini panisses (chickpea fries)
For
6 people
Work
30 min
Total time
3 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€0.70
Calories per person
150 kcalcalculated by Kiloach, your weight coach

Panisse is the Marseille cousin of the French fry, minus the potato. Chickpea batter is cooked, cooled, then sliced into sticks that turn golden and crisp when fried, with a soft, almost creamy center. A squeeze of lemon at the last second brightens everything and instantly brings Southern France to mind.

It's the perfect appetizer for a dinner with friends on a terrace or a family meal in summer, when you want something a bit different from chips without spending the evening in the kitchen. Kids love them as much as adults do, and they work just as well as a casual snack or as a Mediterranean starter before a fish main.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 2 h 10
  2. The same day 1 step
  3. Before the guests arrive 1 step, 12 min
  4. When it's time to serve 1 step

The day before, make the batter, cook it, spread it out, and let it cool completely in the fridge. The day of, unmold and slice the sticks ahead of time. Right before guests arrive, fry the panisses and keep them warm, then salt, plate with lemon and pepper right when you serve.

The ingredients

6 people

Pantry

  • Chickpea flour 250 g
  • Water 75 cl
  • Olive oiloften in the pantry 3 tbsp
  • Frying oiloften in the pantry 1 kg
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemon 2

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the chickpea flour into the cold water with the salt and olive oil until smooth.

    Let the batter rest for 15 minutes before cooking, the flour needs time to hydrate.

  2. Pour into a saucepan and cook over medium heat, stirring constantly, until the batter thickens and pulls away from the sides. 10 min

    Stir with a whisk first, then switch to a spatula, it sticks to the bottom fast.

  3. Spread the batter about 1 cm thick in an oiled dish, smooth it out, and let it cool completely, then cover and refrigerate. 2 h

    Oil the dish and your spatula, the batter sticks otherwise.

The same dayDuring the day, whenever you get a moment.

  1. Unmold the panisse onto a board and cut it into 6 cm sticks.

    A knife dipped in hot water cuts cleanly and keeps the batter from sticking.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Fry the sticks in oil at 180°C until golden, then drain on paper towels. 12 min

    Pat them dry well before frying to avoid oil splatters.

When it's time to serveThe final touches, right in front of your guests.

  1. Salt them right out of the fryer, plate with lemon wedges and a turn of the pepper mill.

    Squeeze the lemon at the very last second, it would soften the crust otherwise.

Our tips to get it right

  • Make sure the batter is fully cold and firm before slicing, otherwise the sticks squash when you cut and fry them.
  • Fry in small batches without crowding the oil, the temperature drops otherwise and the panisses soak up too much oil.
  • Keep fried sticks warm in a 100°C oven while you finish frying the rest, they stay crisp longer that way.

The variations

  • Add a teaspoon of smoked paprika or cumin to the batter for a more flavorful version.
  • Swap frying for baking, oiled sticks at 220°C for 20 minutes, for a lighter version that still needs watching.
  • For kids, cut the sticks smaller like mini fries and serve with a yogurt dip instead of lemon.

What to serve it with

  • A chilled rosé
  • Homemade aioli
  • Black olive tapenade

Storage

The raw batter keeps for 2 days in the fridge, covered in its dish. Fried panisses are best eaten right away, but you can reheat them for 5 minutes in a hot oven if needed, they lose some crispness if frozen so that's not recommended.

Questions about this recipe

Can I pan fry instead of deep frying?

Yes, brown the sticks in a skillet with a layer of olive oil, turning them often. The crust will be less even but still tasty.

Why does my batter get lumpy?

Chickpea flour needs to be poured into the cold water in a steady stream, never the other way around. A whisk and a bit of patience prevent lumps.

How should I serve mini panisses at a party?

Stand the sticks upright in a glass or small basket, with lemon wedges on the side. A pinch of flaky salt right before serving makes a difference too.

Can I freeze the panisse batter?

Yes, once cooled and sliced, the raw batter freezes well. Thaw it in the fridge before cutting and frying as usual.

Can mini panisses be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make mini panisses?

Allow 3 h 20 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in mini panisses?

About 150 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does mini panisses cost?

About €0.70 per person, that's €4.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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