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. Panisse can be served as a side to almost any meat, but also makes a perfect vegan main course, or a tasty little appetizer.
Our recipe for panisse is based on another one from Plants Taste Better.
As usual we’ve put our own spin on it – kept to the same base of gram or chickpea flour, but that’s about all. To help it set we have used ground flaxseeds, added loads of other stuff to bump up the flavours and we baked it instead of deep frying!
The main trick with gram flour is to get rid of the ‘beany’ flavour from the chickpea flour. Therefore soaking the flour in water for at least 24 hours first is important. It actually ferments a little. And, it must be cooked long enough – hence first cooking on the stove and then baking.
Thanks to Plants Taste Better for the inspiration!
Our ingredients:
- 250 grms chickpea (gram) flour
- 1 litre water
- 50 grms finely ground golden flaxseeds
- ½ C nutritional yeast
- 2 t onion powder
- 2t garlic powder
- ¾ t salt
- ½ C finely chopped pepperdews
- Canola oil
What to do:
- Put the chickpea flour into a large bowl. Add the water. Whisk well. Leave to stand at room temperature for at least 24 hours to hydrate and slightly ferment. Whisk again every now and then.
- Add the nutritional yeast, onion powder, garlic powder and salt to the mixture.
- Lightly oil a rectangular flatish dish (+- 23 x 14 cm )
- Pour the mixture into a pot on the stove and start to cook, stirring constantly with a heat resistant spatula. The mixture will start to thicken. You need the mix to cook through.
- Before completely thick, stir in the ground flaxseeds. Mix well, still on the heat.
- Finally, stir in the chopped pepperdews. Don’t do this too early, as they will leech colour into the mixture.
- Put the chickpea flour into a large bowl. Add the water. Whisk well. Leave to stand at room temperature for at least 24 hours to hydrate and slightly ferment. Whisk again every now and then.
- Add the nutritional yeast, onion powder, garlic powder and salt to the mixture.
- Lightly oil a rectangular flatish dish (+- 23 x 14 cm )
- Pour the mixture into a pot on the stove and start to cook, stirring constantly with a heat resistant spatula. The mixture will start to thicken. You need the mix to cook through.
- Before completely thick, stir in the ground flaxseeds. Mix well, still on the heat.
- Finally, stir in the chopped pepperdews. Don’t do this too early, as they will leech colour into the mixture.
- Pour the mixture into the rectangular dish and spread out so it is flat on top. Best to use an offset spatula.
- Leave to cool. After a couple of hours put in fridge for a while. You want it cool and starting to pull away from the sides of the dish.
- Only then turn it out onto a large chopping board.
- Carefully slice into about 18 x 1.5 cm slices, which you then cut in half into finger size pieces.
- Heat the oven to 180 deg C.
- Lay out the pieces onto 2 baking trays lined with parchment. Lightly oil both sides of the fingers.
- Bake for about 15 to 20 mins till starting to brown.
- Remove and turn the pieces and continue baking for 5 or so minutes.
To serve:
You can serve as a side, or a main or as a dipping snack. We served them on a bed of mushy peas with a tartare sauce.
Bon apetit!
