Sicilian Chickpea Flour Fritters Recipes

PANELLE (SICILIAN CHICKPEA FRITTERS)

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.

CHICKPEA FRITTERS (PANELLE)

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.

SICILIAN CHICKPEA FLOUR FRITTERS

Steps:

• 1 Pour the water into a medium saucepan. Slowly whisk the chickpea flour into the water. Stir in the salt. 2 Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a simmer. Reduce the heat to low and cook, stirring constantly, until very thick, about 5 minutes. 3 Pour the mixture onto a baking sheet. With a spatula, spread it evenly to about a 1/4-inch thickness. Let cool one hour or until firm. For longer storage, cover with plastic wrap and refrigerate. 4 Just before serving, heat about 1 inch of the oil in a deep heavy saucepan. Line a tray with paper towels. Cut the dough into 2-inch squares. To test if the oil is hot enough, drop a small piece of the dough into the oil. The oil should sizzle rapidly. Add enough of the dough as will fit without crowding. Fry the pieces, turning once, until puffed and golden brown, about 4 minutes. Transfer the fritters with a slotted spoon to the paper towels to drain. Keep warm while frying the remainder. 5 Sprinkle with salt and pepper and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SICILIAN CHICKPEA FLOUR FRITTERS

Steps:

• 1 Pour the water into a medium saucepan. Slowly whisk the chickpea flour into the water. Stir in the salt. 2 Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a simmer. Reduce the heat to low and cook, stirring constantly, until very thick, about 5 minutes. 3 Pour the mixture onto a baking sheet. With a spatula, spread it evenly to about a 1/4-inch thickness. Let cool one hour or until firm. For longer storage, cover with plastic wrap and refrigerate. 4 Just before serving, heat about 1 inch of the oil in a deep heavy saucepan. Line a tray with paper towels. Cut the dough into 2-inch squares. To test if the oil is hot enough, drop a small piece of the dough into the oil. The oil should sizzle rapidly. Add enough of the dough as will fit without crowding. Fry the pieces, turning once, until puffed and golden brown, about 4 minutes. Transfer the fritters with a slotted spoon to the paper towels to drain. Keep warm while frying the remainder. 5 Sprinkle with salt and pepper and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.