Green Pea Panisse with Zesty Herb Sauce
Recipe by Francine Spiering | Photo by Raymond Franssen
The chickpea fries called “panisse” are a classic street food in Southern France. Make them with green pea flour and you’ll have a fun spring treat. With a crisp outside, creamy interior, and an inviting taste of peas, these green fries are rich in fiber and protein. Look for green pea flour among your shop’s gluten-free baking supplies, and don’t hesitate to try this recipe with other pulse flours like red lentil or yellow pea.
Makes about 24 fries
- 2 cups green pea flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 cups water
- 1 teaspoon powdered dried basil or mint, optional
- Frying oil as needed
Mix flour, salt, and olive oil in a saucepan. Whisk in 1 cup water until smooth and lump free, then whisk in the remaining water. The mixture will be very liquidy at first. Bring to a boil over medium heat, whisking constantly to prevent sticking to the bottom of the pan. At this point, add the optional powdered herbs to taste. Switch the whisk for a wooden spoon and stir until the mixture thickens to a dough-like consistency (like thick polenta).
Oil a 9-inch square pan. Scrape batter into the pan and then, using a spatula dipped in water, smooth it out into a ½-inch-thick layer. Chill completely and let set at least 2 hours, or overnight.
When ready to fry, invert the batter on a cutting board and cut into sticks.
Pour oil about ½-inch deep into a cast-iron frying pan. Fry batter sticks in batches to avoid crowding the pan. Flip the fries when the bottoms are crisp. Each takes about 5–6 minutes to fry total.
Drain the fries on paper towels. Serve hot with the following herb dip.
Zesty Herb Dip
Garden peas love green herbs like parsley, dill, and chives and are equally fond of mint, basil, and tarragon. Just use the herbs you prefer.
- ¾ cup Greek yogurt
- 1 teaspoon tarragon (or Dijon) mustard
- 1 tablespoon minced parsley
- 1 tablespoon minced dill
- ½ tablespoon minced chives
- Lemon zest
- Salt to taste
Chop all herbs as fine as you can. Mix yogurt and herbs in a bowl. Season to taste with salt and lemon zest and chill until ready to use.
Francine Spiering is a food writer, editor, and recipe developer who has worked with several Edible Communities magazines. She has a passion for travel and a kitchen diploma from Le Cordon Bleu in Paris. Follow her @lifeinthefoodlane on Instagram.
Raymond Franssen is a world-traveling geologist and amateur photographer whose passion is nature in its widest and wildest beauty. Being married to Francine Spiering, he regularly finds himself setting up to shoot her creations. Follow him @barolo_raymond on Instagram.
