Deep-fried or pan-fried in lots of oil. A fresh, summery delicacy that still tastes great when summer has been and gone. Dunked in or drizzled with lemon juice, or enjoyed with a spicy salsa. Alternatively, the panelle can be stuffed in bread rolls (in pita bread, for example) along with a couple of lettuce leaves and some finely chopped lemon. Delicious as a snack with pita bread or on their own for an aperitif.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chickpea batter
To deep-fry the panelle
How it's done
Chickpea batter
Empty the chickpea flour into a pan, create a well in the middle. Gradually pour the water into the well while stirring with a whisk, continue to whisk until the mixture is smooth, season. Simmer the mixture over a medium heat, stirring constantly until the batter separates from the base of the pan. Mix in the parsley, spread the batter approx. 7 mm thick on the back of a baking tray lined with baking paper. Leave to cool, cover and chill for approx. 30 mins.
To deep-fry the panelle
Cut the chickpea batter into squares or strips. Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep-fry the panelle for approx. 4 mins. per batch, remove with a slotted spoon, drain on kitchen paper, drizzle with lemon juice.
| Tip: | Serve the panelle in rolls (e.g. pitas) with lettuce and some finely chopped organic lemon. |
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