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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Mn Oppe
[email protected]Not my favorite. I found them to be bland and mushy.
Juan De Leon
[email protected]These were okay. I think I would have liked them more if they had been crispier. I'll probably try a different recipe next time.
Carlos Meneses
[email protected]I'm not sure what I did wrong, but mine didn't turn out as crispy as I would have liked. They were still tasty, but I'll have to try again to get them just right.
Denisa Molnar
[email protected]These were a bit more work than I expected, but they were worth it! They're so delicious and unique. I'll definitely be making them again.
Shirjana Shrestha
[email protected]I've made these a few times now and they're always a crowd-pleaser. They're so flavorful and satisfying. I love that they're a healthy alternative to fried food.
Alicia Reyes
[email protected]These were so easy to make and they turned out great! I'm not a huge fan of chickpeas but I really enjoyed these. The flavor is mild and they're really versatile. I've had them with marinara, on a salad, and even just plain. They're all delicious!
Cynthia Sibanda
[email protected]I made these last night and they were delicious! I used a food processor to grind the chickpeas and it worked perfectly. The panelle were crispy on the outside and soft and fluffy on the inside. I served them with a simple tomato sauce and they were