Panelle Chickpea Flour Fritters Recipes

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.

Steps:

• Line a baking sheet with baking paper. Oil the paper slightly and set aside.
• Pour the cold water into a heavy based pan and add the flour in a steady stream, whisking constantly so that no lumps form. Add the salt and parsley.
• Cook over a medium-low heat , stirring constantly, until the mixture thickens and pulls away from the side of the pan.
• Pour the mixture onto the baking sheet and spread evenly until wafer thin, about 3mm. Leave to cool completely, then cut into triangles and deep fry until golden brown.
• Sprinkle with lemon juice , put inside rolls and enjoy.

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.

Steps:

• Line a baking sheet with baking paper. Oil the paper slightly and set aside.
• Pour the cold water into a heavy based pan and add the flour in a steady stream, whisking constantly so that no lumps form. Add the salt and parsley.
• Cook over a medium-low heat , stirring constantly, until the mixture thickens and pulls away from the side of the pan.
• Pour the mixture onto the baking sheet and spread evenly until wafer thin, about 3mm. Leave to cool completely, then cut into triangles and deep fry until golden brown.
• Sprinkle with lemon juice , put inside rolls and enjoy.