Crispy on the outside and custard-like on the inside, these chickpea fries from Provence are utterly irresistible
The difference between socca and panisse is in the cooking method."They're really quite different," says Rosa Jackson, a Canadian expat, food writer, and owner of
, a cooking studio in the Old Town of Nice."Socca is baked in the oven, and panisse is cooked first in a saucepan then fried."Even panisses found in Marseille and Nice are different: In Nice, they're sold in a round saucer shape, the result of the local tradition of using coffee saucers as molds for the batter. In Marseille, panisses are most often in long stick form, resemblingThe French fry comparison is apt though limiting.
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