Chickpea Fritters (Panelle)
Delight in the crispy perfection of these Italian chickpea fritters. A simple batter, shaped and fried to golden-brown perfection, offers flavors that marry beautifully with a touch of seasoning. Easy to prepare and bursting with savory goodness, these fritters are sure to become a fast favorite at your table.
— Constant Cookbook
Ingredients
- 3 1/2 cups water
- 2 cups Italian chickpea flour
- 2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- Vegetable oil for frying
Instructions
- Line two 15-by-10-by-1-inch jelly roll pans with plastic wrap.
- Pour the water into a saucepan, then slowly whisk in the chickpea flour, a little at a time, to prevent lumps from forming. Whisk in the 2 tsp. salt and the pepper. Place over medium-low heat and bring to a simmer, stirring constantly. Reduce the heat to low and cook, stirring, until the mixture is very thick, about 5 minutes.
- Pour the batter into the prepared pans, dividing evenly. Using a rubber spatula dipped in water, quickly spread the batter to a thickness of about 1/4 inch. Let cool completely to set the mixture. (The recipe can be prepared up to this point, covered and refrigerated for up to 1 day before continuing.)
- Using a knife, cut the cooled sheets of batter into 3-by-2-inch strips, then peel the strips off the plastic wrap. In a large, deep fry pan over medium heat, pour in oil to a depth of 1/2 inch. Heat until the oil sizzles when a small piece of a strip is dropped into it. Carefully lower a few of the strips into the hot oil; do not crowd the pan. Fry, turning once, until golden brown and slightly puffed, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to paper towels to drain. Keep warm while you fry the remaining pieces.
- Arrange the fritters on a warmed platter, season with salt and serve immediately. Serves 8 to 10.
- Adapted from Williams-Sonoma Savoring Series, <i>Savoring Italy,</i> by Michele Scicolone (Time-Life Books, 1999).
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