Crispy Chickpea Panisse Fries with Harissa Aioli

Name: Crispy Chickpea Panisse Fries with Harissa Aioli
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ cups (115 g) chickpea flour (besan), spooned and leveled, or weighed; 3 cups (710 ml) cold water; 1 tsp (6 g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp (15 ml) for greasing the pan, 2 tbsp (30 ml) for the batter; 4 tsp (4 g) fresh rosemary leaves, very finely chopped, divided: 2 tsp for the batter, 2 tsp for finishing; 1 yolk (18 g) pasteurized large egg yolk, at room temperature; 1 small clove (3 g) garlic, peeled and finely grated into a paste; 1½ tbsp (25 g) harissa paste; 1 medium (120 g) lemon, zested (about 1 tsp), then juiced (about 1 tbsp / 15 ml); ½ cup (120 ml) light olive oil or neutral oil (sunflower, avocado); ¼ tsp (1½ g) fine sea salt; 2 cups (475 ml) neutral frying oil (sunflower, avocado or light olive oil), about ¾ inch (2 cm) deep in a 12-inch skillet; 1 tsp (3 g) flaky sea salt; 1 medium (120 g) lemon, cut into 6 wedges

From the MyKitchenBank Kitchen

Rosemary-scented chickpea batter is cooked until thick, chilled until sliceable, then shallow-fried into golden fries with a shatter-crisp crust and a creamy, custardy middle. A garlicky harissa aioli with lemon makes the perfect dip. Naturally gluten-free and easy to prep ahead.

Prep: 30 min
Cook: 40 min
Wait: 2 hr 30 min
Total: 3 hr 40 min
Makes: About 24 fries (4 servings) plus ¾ cup aioli

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Ingredients

4 servings

For the panisse
1¼ cups (115 g) chickpea flour (besan), spooned and leveled, or weighed
3 cups (710 ml) cold water
1 tsp (6 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp (15 ml) for greasing the pan, 2 tbsp (30 ml) for the batter
4 tsp (4 g) fresh rosemary leaves, very finely chopped, divided: 2 tsp for the batter, 2 tsp for finishing
For the harissa aioli
1 yolk (18 g) pasteurized large egg yolk, at room temperature
1 small clove (3 g) garlic, peeled and finely grated into a paste
1½ tbsp (25 g) harissa paste
1 medium (120 g) lemon, zested (about 1 tsp), then juiced (about 1 tbsp / 15 ml)
½ cup (120 ml) light olive oil or neutral oil (sunflower, avocado)
¼ tsp (1.5 g) fine sea salt
To fry and serve
2 cups (475 ml) neutral frying oil (sunflower, avocado or light olive oil), about ¾ inch (2 cm) deep in a 12-inch skillet
1 tsp (3 g) flaky sea salt
1 medium (120 g) lemon, cut into 6 wedges

Equipment (11)

8×8-inch (20×20 cm) square baking pan
Parchment paper
3-quart (2.8 L) heavy saucepan
Large balloon whisk and a sturdy wooden spoon or silicone spatula
Large (12-inch / 30 cm) heavy skillet or cast-iron pan with 2-inch (5 cm) sides
Instant-read or clip-on frying thermometer
Slotted spoon or spider
Wire rack set over a rimmed baking sheet
Paper towels
Medium bowl for the aioli
Sharp knife and cutting board

Steps

Before you start

The panisse block must chill at least 2 hours (and cool 30 minutes first) before frying, so start early in the day or the day before.
Use a pasteurized egg yolk for the aioli, since it is not cooked. Pasteurized eggs are sold in most supermarkets.
Measure chickpea flour by spooning it into the cup and leveling it, or better, weigh it. Scooping packs in too much flour and makes the fries dense.
About 20 minutes before frying, preheat your oven to 200°F (95°C) to keep finished batches warm.
Have a wire rack set over a baking sheet and a clip-on or instant-read thermometer ready for the frying oil.

1
Prepare the pan
- Cut a strip of parchment paper to fit the bottom of an 8×8-inch (20×20 cm) baking pan with 2 inches (5 cm) of overhang on two sides to use as handles.
- Brush the pan and parchment with 1 tbsp (15 ml) of the olive oil.
- Set the pan on the counter near the stove.
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Ready when: The pan and parchment are lightly and evenly glossy with oil.
Tip: The overhang is what lets you lift the chilled block out in one piece later.
2
Whisk the batter
- In a cold 3-quart (2.8 L) saucepan, whisk the chickpea flour with 1 cup (240 ml) of the cold water into a smooth, thick paste with no dry pockets.
- Whisk in the remaining 2 cups (470 ml) water in a slow stream, then the salt and pepper.
- Do this off the heat.
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Ready when: The batter looks like thin, uniform cream with no lumps clinging to the whisk.
Tip: Adding all the water at once to dry flour creates lumps that are hard to remove. Make the paste first.
3
Cook until thick
- Set the saucepan over medium heat and whisk constantly, scraping the corners, as the mixture warms.
- After 3 to 4 minutes it will begin to thicken suddenly.
- Switch to a wooden spoon or spatula and keep stirring, lowering the heat slightly if it spits, for 6 to 8 minutes more.
- Stir in 2 tbsp (30 ml) olive oil and 2 tsp of the chopped rosemary during the final minute.
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Ready when: The mixture is very thick, like soft polenta: it pulls cleanly away from the sides of the pan, a spoon leaves a trail that holds for a second, and it no longer smells or tastes of raw bean.
Tip: Do not walk away. The bottom scorches quickly, and under-cooked batter will not set firmly enough to fry.
4
Pour and smooth
- Immediately scrape the hot mixture into the prepared pan.
- Working quickly, smooth the top flat with a damp spatula, pushing it into the corners.
- Tap the pan firmly on the counter 3 times to release air bubbles.
- Press a sheet of parchment directly onto the surface to prevent a skin.
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Ready when: The surface is flat and even, about ⅔ inch (1.7 cm) thick.
Tip: The mixture sets as it cools, so spread it within a minute or two of cooking.
5
Cool and chill
- Let the pan cool uncovered at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Make the aioli while you wait.
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Ready when: The block is cold and completely firm; it doesn't wobble when the pan is nudged and a knife slices it cleanly.
Tip: Skipping the chill is the most common reason panisse falls apart in the oil.
6
Make the harissa aioli
- Set a medium bowl on a damp kitchen towel so it won't slide.
- Whisk the egg yolk, grated garlic, harissa, lemon juice and aioli salt together until smooth.
- Whisking constantly, add the ½ cup (120 ml) oil one drop at a time for the first 2 tablespoons, then in a thin steady stream, until thick and glossy.
- Stir in 1 tsp lemon zest, taste, and adjust salt or lemon.
- Cover and refrigerate.
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Ready when: The aioli is thick enough to hold a ribbon on the surface for a few seconds, like loose mayonnaise.
Tip: If the aioli splits, whisk a teaspoon of water in a clean bowl and slowly whisk the broken mixture into it.
7
Unmold and cut fries
- Run a knife around the edges of the chilled panisse and use the parchment handles to lift the block onto a cutting board.
- Trim the ragged edges if you like.
- Cut the block in half to make two 4×8-inch (10×20 cm) rectangles, then cut each lengthwise into 12 sticks about ⅔ inch (1.7 cm) wide, giving 24 fries about 4 inches (10 cm) long.
- Blot all sides with paper towels.
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Ready when: The fries have clean edges and feel dry to the touch.
Tip: Dry surfaces are essential for crisp fries and less oil spatter.
8
Heat the oilOven 200°F / 95°C
- Pour the 2 cups (475 ml) frying oil into a 12-inch (30 cm) heavy skillet.
- Heat over medium-high until a thermometer reads 350°F (175°C), about 6 to 8 minutes.
- Meanwhile, set a wire rack over a baking sheet and heat your oven to 200°F (95°C).
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Ready when: Thermometer reads 350°F (175°C), and a fry tip dipped in sizzles steadily.
Tip: Adjust the heat between batches to hold 340–350°F (170–175°C). Cooler oil makes greasy fries.
9
Fry in batchesOven 200°F / 95°C
- Fry 8 fries at a time, spaced apart so they don't touch.
- Cook 3 to 4 minutes without moving them, until the underside is deep golden, then turn with tongs or a thin spatula and fry 3 to 4 minutes more.
- Transfer to the wire rack and keep warm in the 200°F (95°C) oven while you fry the remaining 2 batches, bringing the oil back to 350°F (175°C) each time.
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Ready when: All sides are deep golden brown and crisp, and the fries feel firm and sound hollow-crisp when tapped with tongs.
Tip: Move them gently the first time; they release from the pan on their own when a crust has formed.
10
Season and serve
- Sprinkle the hot fries with the flaky salt and the remaining 2 tsp chopped rosemary.
- Pile onto a platter with lemon wedges and the chilled harissa aioli for dipping.
- Serve right away.
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Ready when: The salt sticks to the hot fries and the rosemary smells fragrant.
Tip: Salt immediately; it adheres best while the surface is still hot.

Good to know

Tips

Weigh the chickpea flour. Too much makes the fries stodgy; too little and the block won't hold together.
Cook the batter until it truly pulls from the pan walls. Undercooked batter tastes raw and fries soft.
Fry only fully chilled, patted-dry fries, and never crowd the pan, to keep the crust crisp and the oil temperature steady.
Strain and cool the frying oil, then reuse it once for savory cooking, or discard it responsibly.

Make ahead

The cooked and chilled panisse block can be made up to 3 days ahead: cover the surface with parchment, wrap the pan tightly and refrigerate. The aioli can be made up to 2 days ahead. Cut and fry just before serving.

Storage & reheating

Fried fries are best eaten within 20 minutes. Leftovers keep in the fridge in an airtight container for up to 2 days; reheat on a rack in a 425°F (220°C) oven or air fryer for 8 to 10 minutes until crisp (they will not be as crisp as fresh). Unfried cut sticks can be refrigerated up to 3 days, or frozen on a parchment-lined tray then bagged for up to 1 month; thaw overnight in the fridge before frying. Aioli keeps covered in the fridge for up to 3 days (made with pasteurized yolk). Do not leave at room temperature more than 2 hours. Do not freeze the aioli.

Substitutions

harissa paste → 1 tbsp tomato paste + 1 tsp smoked paprika + ¼ tsp cayenne + a pinch of ground cumin. Gives a similar smoky heat; adjust cayenne to taste.
pasteurized large egg yolk → ½ cup (115 g) good-quality mayonnaise. Skip the egg yolk and oil; whisk in the garlic, harissa, lemon juice and zest for a quick aioli.
fresh rosemary leaves → 2 tsp finely chopped fresh thyme or 1 tsp dried rosemary. Use the same split between batter and finishing; dried is stronger so use less.
neutral frying oil (sunflower, avocado or light olive oil) → Peanut or grapeseed oil. Any oil with a smoke point above 400°F (200°C) works.