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.
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Sherine Achieng
[email protected]These fritters were a bit bland for my taste. I think I would have liked them better if I had added some more spices.
Kshitiz Jha
[email protected]I followed the recipe exactly, but my fritters didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.
Bappy Barmon
[email protected]These fritters were a great way to use up some leftover chickpeas. They were easy to make and they turned out really well.
Sankar Mandal
[email protected]I'm not a big fan of chickpeas, but these fritters were surprisingly delicious. I would definitely recommend them to others.
Caroline Wairimu
[email protected]These fritters were so good! I loved the crispy edges and the fluffy centers. I will definitely be making these again.
Daniel Layne
[email protected]Overall, I thought this was a good recipe. The fritters were tasty and easy to make. I would definitely make them again.
Connor Morgan
[email protected]I had some trouble getting the fritters to hold together. I think I might have needed to cook them for a bit longer.
Fridick Julio
[email protected]These fritters were a bit too oily for my taste, but the flavor was good.
Aliza Shahzadi
[email protected]Delicious! I made these for dinner last night and my family loved them. They're a great way to use up leftover chickpeas.
Camden
[email protected]These fritters were a hit at my party! Everyone loved them and asked for the recipe.
Alice Canuroma
[email protected]I've never had chickpea fritters before, but I'm so glad I tried this recipe. They were so easy to make and they turned out perfectly. I'll definitely be making these again.
Irene Ejohwomu
[email protected]These chickpea fritters were amazing! They were crispy on the outside and fluffy on the inside. I loved the combination of flavors and textures.