panisses

Panisses are a traditional dish from the region of Nice in France, as well as neighboring Liguria in Italy. They are essentially fritters made from chickpea flour and water, which are then fried. The batter is typically seasoned with salt, pepper, and sometimes herbs like rosemary.

The preparation involves cooking a thick porridge from chickpea flour and water, similar to polenta. This mixture is then poured into a shallow dish and allowed to cool and set. Once firm, the chickpea paste is cut into small pieces, often rectangular or finger-shaped, and deep-fried until golden brown and crispy.

Panisses are commonly served as an appetizer or a side dish. They can be enjoyed on their own, seasoned with additional salt or pepper, or served with various dipping sauces. In Nice, they are often found at markets and as a street food option. The dish shares similarities with other chickpea flour-based preparations found in Mediterranean cuisine, such as farinata or socca. The texture is characteristically crispy on the outside and slightly soft within.