Panelle

Panelle

Sicilian Chickpea Fries

Serves 2

2 Cups Water

1 TBL Extra Virgin Olive Oil

1 Cup Chickpea Flour (garbanzo bean flour)

1 TBL Chopped Parsley

Salt & Pepper, to taste

1 Quart Vegetable Oil

Fry Thermometer

Quarter sheet tray or 8x8 baking dish

Whisk

1.     Place 2 cups of water and 1 TBL of Extra Virgin Olive Oil into a medium sized pot and bring to a boil.

2.     When water comes to a boil, add your chickpea flour and whisk your mixture until combined, lower the heat on your stovetop to low heat. (Simmer)

3.     Continue whisking the mixture for about 5 minutes. There shouldn’t be any lumps and mixture will be thickened and slightly pulling away from the sides of the pot. Add salt and pepper to taste and the chopped parsley.

4.     Pour your chickpea mixture onto the sheet tray and spread into an even layer. I like to cover mixture with plastic wrap and run a small towel across the plastic wrap to ensure the mixture is spread evenly and smoothly.

5.     Refrigerate for at least 2 hours, preferably 12hrs. Chickpea mixture should be firm to the touch.

6.     Place vegetable oil into a large skillet or medium sized pan and heat to 350 degrees, using a fry thermometer for accuracy.

7.     I like my chickpea fries thick like a potato steak fry and cut them into 4 inch strips in length and 1 inch thick in width. But feel free to play around with your shape!

8.     In small batches, fry your strips for about 4 minutes or until golden brown and crisp.

9.     Remove Panelle from the oil and onto a paper towel lined plate or sheet tray with a cooling rack. Sprinkle with salt pepper and if you want a squeeze of lemon.

10. Serve on a plate and enjoy!