CHICKPEA FRITTERS (PANELLE)
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Categories Bean Appetizer Fry Cocktail Party Vegetarian Chickpea Chill Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings (as part of antipasti)
Number Of Ingredients 8
Steps:
- Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end.
- Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2 1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes. Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.
- Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4-inch-thick slices for panelle.
- Preheat oven to 300°F.
- Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.
- Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.
PANELLE ( CHICKPEA FLOUR FRITTERS )
Deep fried, thin and crispy with all the flavour of falafel. Very economical to make and best of all kids love them. Serve in buttered soft bread rolls or pita bread or eat as a snack with a tomato dip or yogurt dip on the side. Also gluten, lactose and milk free." Ingredients
Provided by Hazel K.
Categories Indian
Time 28m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Line a baking sheet with baking paper. Oil the paper slightly and set aside.
- Pour the cold water into a heavy based pan and add the flour in a steady stream, whisking constantly so that no lumps form. Add the salt and parsley.
- Cook over a medium-low heat , stirring constantly, until the mixture thickens and pulls away from the side of the pan.
- Pour the mixture onto the baking sheet and spread evenly until wafer thin, about 3mm. Leave to cool completely, then cut into triangles and deep fry until golden brown.
- Sprinkle with lemon juice , put inside rolls and enjoy.
Nutrition Facts : Calories 48.9, Fat 0.8, SaturatedFat 0.1, Sodium 126, Carbohydrate 7.3, Fiber 1.4, Sugar 1.4, Protein 2.8
PANELLE ( CHICKPEA FLOUR FRITTERS )
Deep fried, thin and crispy with all the flavour of falafel. Very economical to make and best of all kids love them. Serve in buttered soft bread rolls or pita bread or eat as a snack with a tomato dip or yogurt dip on the side. Also gluten, lactose and milk free.
Provided by Wild Thyme Flour
Categories Lunch/Snacks
Time 28m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Line a baking sheet with baking paper. Oil the paper slightly and set aside.
- Pour the cold water into a heavy based pan and add the flour in a steady stream, whisking constantly so that no lumps form. Add the salt and parsley.
- Cook over a medium-low heat , stirring constantly, until the mixture thickens and pulls away from the side of the pan.
- Pour the mixture onto the baking sheet and spread evenly until wafer thin, about 3mm. Leave to cool completely, then cut into triangles and deep fry until golden brown.
- Sprinkle with lemon juice , put inside rolls and enjoy.
Nutrition Facts : Calories 48.9, Fat 0.8, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 7.3, Fiber 1.4, Sugar 1.4, Protein 2.8
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- Place the chickpea flour, water, and salt in a medium sized sauce pan and whisk until smooth. Set over medium heat, and whisk constantly as the mixture slowly heats. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth, thick and starts to pull away from the sides of the pan, about 5 minutes. Remove from heat and stir in the parsley.
- Pour the mixture onto a parchment covered baking sheet (approximately 12” x 15”) and spread it quickly with a spatula, before it cools and sets, so it fills the pan in an even layer, about ¼ inch thick. Let cool in the refrigerator for approximately an hour, until completely firm.
- Once cooled, cut into squares with a sharp knife. Carefully lift the cut pieces from the pan with a spatula or your hands.
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