PANELLE
You may have eaten panelle served as "chickpea fries," and that's not a bad name for them. You make a thick porridge of chickpea flour, spread it evenly into a pan and let it cool. As with thick polenta (which this resembles), you can then cut the paste into any shape you like - diamonds, squares or French fries, and fry until golden. They are not only among the easiest things to fry (there's very little spattering), but they're also gorgeous, and better than "real" fries in just about every regard.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 to 6 appetizer servings.
Number Of Ingredients 5
Steps:
- Grease an 8-by-8 baking dish or a quarter sheet pan with some oil. Bring 2 cups water to a boil in a small saucepan. Put the chickpea flour in a large bowl. When the water comes to a boil, gradually add it to the bowl with the chickpea flour, whisking constantly to prevent lumps. Scrape the mixture into the saucepan you used to boil the water, sprinkle with salt and pepper and bring to a boil. Reduce to a gentle simmer, stir in 2 tablespoons of olive oil and cook for just a minute.
- Scoop the chickpea mixture onto the sheet pan and spread it into an even layer. Let it cool, and cover loosely with parchment or plastic. Refrigerate for at least 30 minutes, or up to 24 hours.
- Put at least 1/4 inch oil in a large skillet over medium heat; heat to 250. Cut the chickpea mixture into French fries, about 3 inches long; blot any excess moisture with a paper towel. Working in batches, gently drop them into the hot oil. Cook, rotating them occasionally until they're golden all over, 3 to 4 minutes. Drain fries on paper towels and immediately sprinkle with salt and lots of pepper. Serve hot, with lemon wedges.
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Bill Gatz
[email protected]Thank you for sharing this recipe!
tossy gift
[email protected]I'm so glad I found this recipe.
Marcos Vargas
[email protected]These are a must-try.
Jesse Scarlett
[email protected]I could eat these every day.
Phoka Menziwa
[email protected]These were the best panelle I've ever had.
Musoke Maric
[email protected]I would highly recommend these.
Jermaine Lilly
[email protected]These were amazing!
Jared Bateman
[email protected]I didn't like these at all.
Michael Lasher
[email protected]These were a bit bland.
Nomusa Dladla
[email protected]I will definitely be making these again.
Peculiar Akeni
[email protected]These were easy to make and very tasty.
Shahbaz Mughal
[email protected]I would definitely make these again.
Daniel Sarah
[email protected]These were really good!
taimoor ahmed
[email protected]Not my favorite.
Protus Mukoya
[email protected]These were okay. I've had better.
M Droid
[email protected]I wasn't sure what to expect from these, but I was pleasantly surprised. They're really delicious and easy to make. I will definitely be making these again.
MH Shihab
[email protected]These were a bit of a pain to make, but they were worth it. They're so flavorful and addictive. I will definitely be making these again.
Amin Qadri
[email protected]I've made this recipe several times and it's always a hit. I love the crispy exterior and the soft, fluffy interior. The flavor is also amazing. I usually serve it with a simple tomato sauce, but it's also great on its own.
Katsuyku
[email protected]These were absolutely fantastic. I used half the chickpea flour called for and they turned out perfect - crispy on the outside and soft and creamy on the inside. I will definitely be making these again!