panisse

Panisse is a traditional Provençal fried chickpea flour fritter associated with the Nice region and the broader Côte d’Azur in the French Riviera. The dish, known in the singular as panisse or in the plural as panisses, consists of crisp baton-shaped fritters made from chickpea flour, water, olive oil, and salt. The mixture is thickened, allowed to rest, then spread in a shallow tray to set, cut into finger-length pieces, and fried until golden and crisp.

Panisse is typically served hot as a snack or aperitif and is commonly enjoyed with aioli, vinaigrette, lemon, or a sprinkle of herbs. It is a staple in markets, seaside cafés, and bistros along the Riviera and remains closely linked to Nice’s regional cuisine. Variations may include subtle flavorings such as pepper, thyme, or cumin, and some preparations offer a baked version as a lighter alternative, though frying is considered traditional.

Historically, panisse reflects the broader Mediterranean use of chickpea flour as a gluten-free staple. The dish is often compared to socca or farinata, which are chickpea-based pancakes, highlighting regional differences in preparation and presentation rather than ingredients.

Panisse maintains cultural significance as a symbol of Provencal street food and coastal eating, illustrating how simple legume-based ingredients can yield a distinctive, texturally varied snack that pairs with regional condiments and beverages.