Panisse can be served as a side to almost any meat, but also makes a perfect vegetarian main course, or a tasty little appetizer.


  • 1 cup + 2 Tbsp chickpea flour

  • 2 cups water

  • 6 Tbsp extra virgin olive oil, plus extra for cooking

  • 3 Tbsp chopped fresh basil

  • 3 Tbsp chopped fresh chives

  • 1/2 tsp salt

  • For the salsa verde (makes 1 cup):

  • 1 cup loosely packed chopped fresh Italian parsley

  • 1 cup loosely packed chopped fresh dill

  • 1 clove garlic

  • 1 Tbsp capers

  • 1 Tbsp caper juice (from jar)

  • 3 Tbsp extra virgin olive oil

  • salt & pepper


  • 1.

    Whisk chickpea flour, water and oil in a medium saucepot over medium heat. Cook, stirring constantly, until mixture is the texture of a custard, about 7 minutes. Remove from heat to cool for 10 minutes. Stir in herbs and salt and spread into an 8-inch (20 cm) square pan lined with plastic wrap and chill for at least 2 hours.

  • 2.

    To serve, heat a bit of olive oil in a non-stick pan over high heat. Turn out panisse onto a cutting board and cut into 16 fingers, one inch by 4-inches. Fry panisse about 3 minutes on each side, until golden brown. Remove gently and serve with salsa verde.

  • For the salsa verde::

  • 1.

    Puree all ingredients in a food processor or with an immersion blender, adding enough water to make smooth. Season to taste and chill until ready to serve.


Panisse is a dish from Provence. Typically served in fingers (almost like fries), it has a crispy exterior, and a creamy almost custard-like interior, reminiscent of polenta.

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