Mmmm . . . Deep fried chickpea goodness . . .
A friend of mine posted this recipe, from the New York Times, on her Facebook page, and I knew I was going to have to try making it at some point. Panelle is a type of Sicilian street food that is very similar to polenta, which is made of corn meal. Instead, Panelle is made from chickpea flour (Gram flour), which means it has the added benefit for vegetarians of being high in protein. They make a tasty and interesting and healthier alternative to potato fries, and can be used in the same way for a quick, but filling, snack
These “chips” went extremely well with the left over Warm Chickpea & Artichoke Pâté from my Day 41 post of the 100 Days Project challege.
from: The New York Times
- 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
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, and when the water comes to a boil, gradually add it to the chickpea flour, whisking constantly to prevent lumps. Scrape the mixture into the saucepan you used to boil the water, and sprinkle with salt and pepper. Bring the chickpea flour mixture up to a boil, stir in 2 tablespoons of olive oil, and then reduce to a gentle simmer. Only continue cooking for about a minute.
Scoop the chickpea mixture onto the baking dish or 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 15mm or 1/4 inch oil in a large skillet over medium heat. Cut the chickpea mixture into “French Fries”, about 3 inches long and 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.
Pour yourself a glass of wine and . . .