Panel Recipes

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PANELLE



Panelle image

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

Vegetable or olive oil for greasing and frying
1 cup chickpea flour
Salt and freshly ground black pepper
2 tablespoons olive oil
1 lemon, cut into wedges

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.

PANELLE (SICILIAN CHICKPEA FRITTERS)



Panelle (Sicilian Chickpea Fritters) image

Panelle are the king of Sicilian street food! Humble yet tasty chickpea fritters, which locals traditionally eat inside a soft bun. Traditionally served in a soft bun (pane e panelle) as a simple and filling lunch. Vegan, vegetarian, and gluten free, they're perfect to serve at your next dinner party in lieu of crackers with dips, or with grilled vegetables or pickles. Wonderful with cold beer or wine.

Provided by lacucinadinadia

Time 1h10m

Yield 40

Number Of Ingredients 6

3 cups chickpea flour
salt to taste
6 cups water
1 tablespoon chopped fresh parsley, or to taste
ground black pepper to taste
1 quart vegetable oil, or as needed

Steps:

  • Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
  • Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
  • Add parsley and a bit of pepper. Adjust salt if needed.
  • Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
  • Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
  • Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4.1 g, Fat 2.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 0.7 g

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