Bunny panisses

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Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.

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Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.

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Spread on cooking paper. Let cool. Put one hour or more in the fridge.

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Cut and fry or stir-fry in olive oil.

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Serve hot, with salt or a sauce of your choice.

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Harissa for instance.

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I joined white cucumbers and basil leaves. These are fried garlic chips. I fried them as I was testing my oil heat.

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I also fried the cut out bits. I flavored them with that toppings.

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Both were yummy.

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3 thoughts on “Bunny panisses

  1. Pingback: Le zoo de panisses et tapenade verte | GOURMANDE in OSAKA

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