Green Garlic Panisse

Name: Green Garlic Panisse
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 250 grams green garlic; 100 grams butter; 100 grams extra-virgin olive oil; 1.9 kilograms whole milk; 45 grams kosher salt; 475 grams chickpea flour; 1 whole Meyer lemon; 1000 ml grapeseed oil; for deep frying

A delicious French-inspired dish made with chickpea flour and fresh green garlic. These crispy fried chickpea fritters are infused with Meyer lemon zest and feature a tender interior with a golden-brown crust.

8 servings

1 hr 50 min

Published October 4, 2025

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Ingredients

•250 grams green garlic
•100 grams butter
•100 grams extra-virgin olive oil
•1.9 kilograms whole milk
•45 grams kosher salt
•475 grams chickpea flour
•1 whole Meyer lemon
•1000 ml grapeseed oil
•for deep frying

Cooking Instructions

1.
Line a half sheet pan (13 by 18 by 1-inch pan) with oiled parchment paper.
5 min
2.
Split the garlic lengthwise and rinse carefully to remove any dirt. Dry the garlic on a towel, then slice it as thinly as possible. Melt the butter with the olive oil, add the garlic, cover with a cartouche, and cook over low heat until translucent. Transfer to a large pot and add the milk and salt. Increase the heat to medium-high and slowly add the chickpea flour while whisking constantly to avoid lumps. Cook over high heat until the mixture begins pulling away from the sides of the pan and the starchy flavor has cooked out. Pour the dough onto the prepared pan and spread evenly. Zest the lemon over the entire surface. Place plastic wrap directly on top of the panisse to prevent a skin from forming. Refrigerate for about 1 hour, until completely set. Cut into desired shapes.
90 min
3.
Heat the grapeseed oil to 350°F (175°C) and fry the panisse pieces in small batches for about 30 seconds, until golden brown and crispy. Drain on paper towels, arrange on a platter, and serve immediately.
15 min

Cooking Instructions

Line a half sheet pan (13 by 18 by 1-inch pan) with oiled parchment paper.

5 min

Split the garlic lengthwise and rinse carefully to remove any dirt. Dry the garlic on a towel, then slice it as thinly as possible. Melt the butter with the olive oil, add the garlic, cover with a cartouche, and cook over low heat until translucent. Transfer to a large pot and add the milk and salt. Increase the heat to medium-high and slowly add the chickpea flour while whisking constantly to avoid lumps. Cook over high heat until the mixture begins pulling away from the sides of the pan and the starchy flavor has cooked out. Pour the dough onto the prepared pan and spread evenly. Zest the lemon over the entire surface. Place plastic wrap directly on top of the panisse to prevent a skin from forming. Refrigerate for about 1 hour, until completely set. Cut into desired shapes.

90 min

Heat the grapeseed oil to 350°F (175°C) and fry the panisse pieces in small batches for about 30 seconds, until golden brown and crispy. Drain on paper towels, arrange on a platter, and serve immediately.

15 min