Panisse, or chickpea flour fries, come from the streets of Southern France and are my newest obsession. And I’m not alone: I’ve seen them on each menu recently, and this unimaginable recipe was given to us by the gifted Chef Rob Ratcliffe on the gorgeous Restaurant at Poplar Grove Vineyard right here in Penticton.
P.S. Scroll to the underside to enter to win a $500 GC to The Restaurant! Critically, you’re going to wish to enter…
Panisse are chickpea fries which are crispy on the surface with a comfortable inside, constituted of a easy mix of elements together with chickpea flour. For those who’ve ever made polenta the methodology right here will appear very acquainted! A cooked combination, virtually like a porridge, is poured right into a pan lined with plastic wrap (you’ll be able to alternately grease it generously) and chilled, lower into rectangles and fried till crispy and golden. Dipping sauces and further herbs and spices (added to the batter if you want) are inspired.
The place to purchase chickpea flour?
Chickpea flour is commonly discovered within the Indian meals part within the grocery retailer, and is bought in luggage. It could actually clump over time, so I like to recommend sifting it for greatest outcomes earlier than cooking with it. Naturally gluten free, this flour can be larger in protein and fibre versus its all-purpose flour counterpart.
What to serve with Panisse
Whereas we think about this an appetizer, Panisse would make a beautiful lunch or mild dinner paired with a crisp inexperienced salad. We additionally LOVED these topped with Pickled Pink Onions. A sprinkle of flaky salt on these beauties is really useful together with a dip. I like dips (right here for the sauce my mates), and any of the next dips can be gorgeous with this!
- Garlic aioli
- Spicy Mayo
- Fancy ketchups
Panisse wine pairing
We had the pleasure (really, a pleasure) of attempting quite a few totally different wines alongside the gifted sommelier Michael Ziff (Meals & Beverage Supervisor) at Poplar Grove Vineyard. Our favorite by a landslide (and his suggestion) was their 2020 Chardonnay. This medium-bodied white wine boasts vivid acidity with a comfortable end. Aromas of buttery apples and pears with flavours of contemporary cream and vanilla make this wine a favorite for any lover of a balanced Chardonnay. Take into account me bought (coming from a non-chardonnay lover).
Poplar Grove Vineyard
I extremely advocate signing as much as the coveted Poplar Grove wine membership waitlist. I like each single one in every of their wines and know that you’ll too!
The vineyard is perched atop a shocking slope of vineyards overlooking Okanagan Lake, and boasts a beautiful coated patio with a world-class restaurant menu. I met the household a number of years in the past and immediately fell in love with this family-owned and operated vineyard: they’re such hard-working, passionate, gifted and type folks. Whether or not you might be passing by to easily style wine and top off or there to take pleasure in a picnic exterior or linger over lunch or dinner, it’s an Okanagan vacation spot you actually don’t wish to miss. They strongly advocate making a reservation for The Restaurant & Tasting Room!
Final yr chef Rob additionally shared a recipe for King Prawn Pasta in Rosé Sauce on the weblog! Recipe right here.
Poplar Grove Giveaway
Enter to win a $500 Present Card to The Restaurant At Poplar Grove! Contest closes July fifteenth at 11:59pm. Open to Canadian residents solely (excluding Quebec) over 19.
Panisse (Chickpea Fries)
Panisse, or chickpea flour fries, are generally served within the south of France and are past addictive! This recipe comes from The Restaurant at Poplar Grover Vineyard in Penticton, BC.
- 1 tablepoon olive oil
- 2 shallots finely diced
- 1 garlic clove minced
- 1/2 teaspoon floor black pepper
- 1/2 tablespoon floor fennel seed
- 1 tablespoon floor cumin
- 1/2 tablespoon floor fenugreek
- 1 1/4 cups rooster inventory
- 1 1/4 cups 2% milk
- 1 cup chickpea flour sifted
- 1 teaspoon salt
- olive or avocado oil for frying
Garlic Lemon Sauce
- 1/2 cup mayonnaise or full-fat plain Greek yogurt
- 2 tablespoons lemon juice
- 3-4 garlic cloves, minced
- salt to style
- 1/2 cup mayonnaise
- 2 teaspoons sriracha
- juice of 1/2 lime
- Pickled Pink Onions for serving
- cilantro for garnish
In a medium pan, warmth the olive oil over medium warmth and cook dinner the shallots and garlic till aromatic and clear, 1-2 minutes (cautious to not brown).
Add the bottom spices and toast, stirring, for 1 minute.
Add the rooster inventory and milk to the pan, stir collectively, and produce to a boil.
Whisk the salt into the chickpea flour and slowly sift within the chickpea flour whereas whisking and blend to scale back the lumps (don’t worry if there are nonetheless small lumps).
As soon as thickened and shiny, switch to a 9 x 9″ dish lined with plastic wrap or generously greased and clean with the again of a rubber spatula.
Place one other layer of plastic wrap on high of the panisse and flippantly press down. Chill for roughly 5 hours or in a single day.
Switch the panisse to a chopping board and lower into roughly 16 sticks.
In a non-stick pan, shallow fry the panisse on medium warmth in olive oil for round two minutes on either side, till golden brown. Serve with the Lemon Garlic Sauce and/or Spicy Mayo if desired (or some other dip) and garnish with pickled purple onions and cilantro.