Lucky Bites – Foods to Bring Fortune in the New Year: Day 1
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As the year comes to a close, there’s no better way to welcome a fresh start than with a dish that embodies prosperity, luck, and indulgence. Enter Lentil Panisse—a twist on the classic Provençal chickpea fritters, reimagined with hearty lentils.
Why lentils? In many cultures, these humble legumes are symbols of abundance and good fortune. Their coin-like shape is said to bring wealth in the year ahead, and their nutrient-rich profile makes them a wholesome addition to your celebrations. Paired with a crisp, golden crust and a creamy interior, these panisses are not just delicious—they’re a lucky charm in every bite.
Whether you’re hosting a soirée, sharing a quiet meal with loved ones, or simply looking for an appetizer that feels special, Lentil Panisse is a versatile star. Serve it with my whipped goat cheese for a tangy dipping sauce or a drizzle of olive oil, and watch your guests savor the promise of a bright new year ahead.
Let’s ring in the new year with flavor, luck, and celebrating! Keep reading for the full recipe and tips to perfect this festive dish.
Red Lentil Panisse with Whipped Goat Cheese
25-30
pieces45
minutes15
minutes
lucky lentils bring a twist to the classic Provençal chickpea panisse – a street food from the south of France. These gluten-free lentil fries are crispy on the outside, soft on the inside, and the perfect pair for tangy whipped lemon goat cheese
Ingredients
- Red Lentil Panisse
1 1/3 cup red lentils (dry) (250 grams)
4 cups water (946 mL)
1 Tablespoon olive oil (15 grams)
2 teaspoons kosher salt
oil for frying
- Whipped Goat Cheese
8 oz plain goat cheese (226 grams)
1/3 cup ricotta (30 grams)
zest of two lemons
1 teaspoon honey (7 grams)
pinch of kosher salt
parsley for garnishing
Directions
- Red Lentil Panisse
- Blend the lentils into a flour using a blender (make sure that the blender is completely dry before using).
- Sift the lentil flour to remove any chunks.
- Line a 9″x13″ pan with parchment paper and set aside.
- In a saucepan over medium heat simmer the water, salt, and oil for 1-2 minutes until warm (do not bring to a boil).
- When the water is warm but not hot, slowly whisk in the lentil flour. I do this in small increments – mixing the flour in completely before adding any more.
*If you dump all of the flour in at once or if the water is too hot when you add the flour, your mixture may be clumpy. Some clumps are okay and will not affect the end result when fried - Once all of the flour is incorporated, mix until thickened. The mixture should just start to pull away from the bottom of the pan when it is ready.
- Immediately transfer the mixture to the parchment lined pan and spread it smooth – place a piece of parchment paper over the mixture and use your hands to flatten and smooth the mixture.
- Place the panisse in the refrigerator for about an hour or until cool.
- You can cut the panisse into any shape that you like. I like to trim the edges off, cut the block in half the long way, and cut about 1″ fries from both halves.
- At this point, you can return the panisse to the refrigerator or freezer to save until ready to serve.
- When ready to serve, place at least 1/4 inch of cooking oil in a skillet over medium-high heat (if you have a fryer, you can use that.)
- Fry the panisse on both sides until crispy – this will take about 3-5 minutes. These are best served warm.
- Alternatively, to bake the panisse (they will not be as crispy as when fried), preheat an oven to 420°F.
- Lightly oil a parchment-lined baking sheet and place the panisse on it.
- Bake for 15-20 minutes or until golden and crispy, flipping once halfway through.
- Whipped Goat Cheese
- In a stand mixer with the whisk attachment or in a food professor, whip the goat cheese and the ricotta.
- Mix in the lemon zest, honey, and salt.
- Serve with the warm panisse and enjoy!
Notes
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