Scopri

Panelle (chickpea fritters)

Chef Walter Zanoni

Difficulty: easy

Method: 15'

Cooking: 40'

Difficulty: easy

Method: 15'

Cooking: 40'

Chef Walter Zanoni

Difficulty: easy

Method: 15'

Cooking: 40'

Difficulty: easy

Method: 15'

Cooking: 40'

Method

  1. 01 /

    Put the chickpea flour and salt in a saucepan.

    Slowly add the water and stir well with a whisk.

    Turn on the heat to a gentle flame and keep stirring with the whisk.

    As the mixture thickens, use a wooden spoon.

    Continue cooking until the mixture detaches from the sides of the saucepan.

    Add the parsley, turn off the heat and spread the chickpea cream on a baking paper-lined board.

    Cover with another baking paper sheet and roll out with a rolling pin to a thickness of 5 mm.

    Let the mixture cool and then cut into lozenge-shaped pieces.

    Bake in hot seed oil until golden brown.

    Drain and serve hot.

The panelle dough can be made in advance, even a couple of days before frying them.

Serve panelle as an aperitif or as a vegetarian or vegan appetizer.

Ingredients for 4 people

300 g chickpea flour

900 ml water

A bunch of chopped parsley

1 lemon

500 ml sunflower or peanut seed oil

Salt to taste

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