Crispy Chickpea Fries (Panisse)
Chickpea fries are a popular snack from the South of France. Crispy on the outside yet creamy on the inside, they make a perfect companion to your favorite dipping sauce.
Equipment
- Large skillet
- Medium saucepan
- Whisk
- Mixing bowl
- 8x8 casserole dish
Ingredients
Chickpea Fries
- 1 cup chickpea flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups water
- 1 cup neutral oil for frying
Dip
- ¼ cup vegan mayo
- ½ tablespoon dried rosemary, finely minced
- 1 clove garlic, finely minced
- 2 tablespoons fresh lemon juice
Instructions
Chickpea batter
- Lightly grease an 8x8 casserole dish with cooking spray Set aside.
- Whisk the chickpea flour, garlic powder, and salt together in a medium bowl. Once combined, bring 2 cups of water to simmer in a medium saucepan.
- While continuously whisking, slowly add the dry ingredients to the saucepan. Keep whisking until the mixture is smooth and thick (like polenta), about 3-5 minutes.
- Transfer the batter to the greased casserole dish, quickly smoothing the top with a spatula. Cover the dish with plastic wrap, pressing it down so it's touching the chickpea batter. Transfer the dish to your fridge to chill for 4-6 hours, or overnight.
Dip
- In the meantime, finely minced the rosemary, or crush it in a mortar and pestle. In a small bowl or container, mix the rosemary, minced garlic, lemon juice, and vegan mayo together. Taste and adjust seasonings as needed. Cover and transfer to your fridge.
Frying
- After the chickpea batter has cooled, turn the dish upside down on a cutting board and knock the mixture out (you may have to pull it away slightly from the edges to break it free). Slice it into ½-inch wide rectangle pieces.
- Heat about 1 cup of neutral oil in a pan over medium-high. You’ll know the oil is hot enough when you stick a wooden handle in and see bubbles forming.
- Fry the pieces for 2-4 minutes on each side, or until golden brown. Transfer them to a paper towel-lined plate to absorb excess oil. You may have to fry them in batches depending on how big your saucepan is.
Air Fryer
- Set the air fryer to 400°F, and lightly spray both the chickpea fries and air fryer with neutral cooking oil. Spread the fries out evenly in a single layer.
- Air fry for 5 minutes. Flip the fries, and cook them for another 5-7 minutes. If they're looking dry, add a little more oil when you flip them. Again, you may need to cook them in batches depending on the size of your air fryer.
- Serve your chickpea fries immediately while hot with a side of rosemary garlic aioli or your favorite dipping sauce. Happy eating!
Notes
Sift the chickpea flour: Sifting the chickpea flour first helps remove any lumps, resulting in a smoother batter.
Test one: Try frying one at the start to make sure your oil is at the right temperature. This also helps you determine how long to fry it for.
Consistent frying temperature: Maintain a consistent oil temperature between 350-375 degrees Fahrenheit for even frying and to prevent the fries from absorbing too much oil.
Refreshing the oil if needed: If you're frying multiple batches, it may be necessary to change or filter the oil. Old, burnt bits can stick to the fries and spoil their taste.
Don't stop whisking until the mixture becomes thick and smooth, similar to polenta, which should take about 3-5 minutes.
You may have to pull the batter away slightly from the edges of the baking dish to break it free.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 14.4g | Protein: 5.4g | Fat: 38.3g | Saturated Fat: 4.6g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 20g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 87mg | Potassium: 207.1mg | Fiber: 2.5g | Sugar: 2.9g | Vitamin A: 10IU | Vitamin C: 3.7mg | Calcium: 12.5mg | Iron: 1.3mg
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