Street Fryer · Chickpea Fritters
Panisse
Photo: stu_spivack / Wikimedia Commons · CC BY-SA 2.0
The batter is basically the same chickpea flour used for socca — just boiled into a thick paste first, then sliced and fried instead of baked flat.
Panisse starts as a thick chickpea-flour polenta, poured into molds to set, then sliced into batons or rounds and deep-fried until crisp outside and soft within. Street vendors in Marseille and Nice serve it hot in paper cornets with salt.
Why it's made this way: Like socca, it turns an inexpensive Mediterranean staple into something crisp and satisfying, born from the same frugal coastal kitchens.
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Part of World of Street Food — 690 dishes from 118 countries.
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