Chickpea French Fries - How to Make Easy Panisses

When I was a small child my mother used to cook Chickpea French Fries, (better known as panisses) for me. They are an easy-to-make, staple food from the south of France. Panisses are made by slowly cooking chickpea flour and water into a thick porridge, pouring it onto an oiled pan, cooling overnight, then cut into finger-sized shapes and deep-frying. In the old days they poured the batter on old plates. They are crispy on the outside and super creamy on the inside. Watch the video to the end to learn the secret to crunchy panisses. Panisses are the perfect snack food, especially when flavored with spicy peppers and cumin, and served with a dipping sauce like rouille or a harissa spiked aioli. They make a great accompaniment for roast chicken, lamb, beef, and seafood. Harissa Aioli is quickly made by mixing 1/2 cup of mayonnaise with as much harissa paste or powder as you like. Adjust seasonings with a touch of sea salt. Try making a batch this weekend! Download the full recipe here: https://www.simplefrenchcooking.com/r... Simple French Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate marketing program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. When you click an affiliate link I earn a small percentage at no extra fee to you. Thank you for choosing my link. For more Simple French Recipes please purchase my brand new cookbook "French Cooking for Beginners" available at https://amzn.to/341olxc Don't forget to subscribe for more videos!    / pistouandpastis   𝐋𝐞𝐭'𝐬 𝐁𝐞 𝐒𝐨𝐜𝐢𝐚𝐥: IG: @francois.demelogue https://www.simplefrenchcooking.com/ Panisses, Chickpea Fries Simple to make chickpea fry from the south of France 2 c. Chickpea Flour 4 c. Water to taste Sea Salt to taste Black Pepper to taste Cumin to taste Herbes de Provence to taste Espelette Peppers 1/2 cup Parmesan Whisk flour, water, sea salt, black pepper, and cumin together thoroughly.. Pour into a heavy pot and cook slowly over low heat till thick and bubbling stirring constantly, for about 10 to 15 minutes. It will thicken considerably as it cooks, and start sputtering like a chickpea volcano. Rub olive oil onto a cookie sheet then pour batter on and top with another pan oiled on the bottom. Let sit stiffen for a few hours or even better, overnight. The next day, cut into fries and fry in 350-degree oil till golden brown. Toss with salt, herbs de Provence, Espelette peppers, and Parmesan. Serve with lamb, beef, chicken, seafood, or even simply with aioli.