Panelle con limone (chickpea fritters with lemon)

Total: 1 hr 15 min. | Active: 45 min.
vegan, lactose-free, gluten-free

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Chickpea batter
200 g chickpea flour
6 dl water
2 tsp salt
a little  pepper
a little  chilli powder
2 bunch flat-leaf parsley, finely chopped
To deep-fry the panelle
  oil, for deep-frying
1  lemon, the whole juice

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.

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