I don’t think there is a perfect snack that teenagers, foodie husbands and moms trying to cook healthy for their families would agree on. I do think I tried one in France that might suffice; Panisse!

You can find many snacks made with chickpea flour, such as Socca chips and Panisse, in Nice and Southern Italy. They are delicious and are most often served with a healthy sprinkle of fresh ground pepper. They have a crispy exterior and a creamy interior almost like a polenta French fry. I tried these when I was in France and have been searching for a way to serve them ever since.

So now my worlds have finally collided. I’ve been spending all my time working on a fundraising cookbook for an organization I am involved in personally. It is a Jewish Holiday Cookbook and honestly the recipes are knockouts! I will let you know as soon as it is available.

The other piece is my wonderful family. I have a 17 year old that is a senior in high school and having so much fun with her senior activities, a sophomore in high school that is starting her second season of club water polo and a sports fanatic husband that is in the throws of March Madness. “Calgon take me away!” remember that commercial of a frantic mom looking for some relaxation? In all the craziness I was feeding everyone snacks that were quick, easy and quite frankly, not very good, or healthy. So I thought I ‘d give you all the chance to benefit from my haste.

These batons (fancy name for steak fries) are fried, yes I said fried, but the fact they are made with chickpea (garbanzo) flour offsets the fry, in my book. Chickpea flour really packs a punch. It is naturally loaded with protein, high in fiber and gluten free. If you or any family members are vegan or vegetarian this is a nearly perfect food. I fry in a cast iron skillet in about ½” of olive oil so you are not deep-frying. Another justification for “its not so bad” and you get the benefits of cast iron, too. When you taste these you have a nice crispy exterior and creamy interior, almost like a polenta french fry. As I said above, a good sprinkle of pepper is good; you can also try Parmesan or some Marinara sauce, for dipping.

Panisse - My idea of a healthyish snack!
Print Recipe
Servings
40 pieces
Servings
40 pieces
Panisse - My idea of a healthyish snack!
Print Recipe
Servings
40 pieces
Servings
40 pieces
Ingredients
Servings: pieces
Instructions
  1. Lightly oil a square pan.
  2. Heat the broth with oil, garlic and salt in a heavy saucepan. You can use water, I like to use chicken or vegetable broth for building your flavor.
  3. Once the liquid is hot, but not boiling, slowly whisk in the chickpea flour. Whisk over a medium heat until it thickens, about 3 minutes.
  4. Switch to a wooden spoon and continue to cook, stirring constantly, for 10 minutes until batter becomes very thick and it holds its shape.
  5. Scrape dough/batter into oiled pan and let cool.
  6. To fry panisses, unmold solid mix onto cutting board and slice into batons/fries.
  7. In a heavy or cast iron skillet heat 1/4' to 1/2" of olive oil. When the oil is shiny hot, but NOT smoking, fry the panisses, in batches. Do not overcrowd. once the bottoms are nicely browned and crisp turn, carefully, with tongs, cook until you have a deep golden brown color on both sides.
  8. Remove from pan and drain on paper towels or brown paper bag. Sprinkle with a lot of coarse salt and fresh cracked pepper. Dust with grated Parmesan cheese, too. You can serve with marinara sauce for dipping too.
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