Andrew McConnell's panelle (chickpea fritters)
makes
16 squares
This famous Sicilian street food snack was traditionally served for lunch on the go in a sesame bread roll, however it has now made its way onto restaurant and aperitivo menus.
Ingredients (4)
- 1 cup (250ml) extra virgin olive oil
- 250g chickpea (besan) flour
- 1/4 cup roughly chopped flat-leaf parsley, plus extra leaves (optional) to serve
- Lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Line a 32cm x 22cm baking tray with baking paper, then drizzle paper with 1 tbs oil.
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2.Bring 3 cups (750ml) water to the boil in a large stainless steel saucepan over medium- high heat. When boiling, whisk in the chickpea flour. Continue to cook, whisking constantly and vigorously, for 1 minute or until batter comes to the boil, is very thick, sticky and comes away from the side of the pan.
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3.Remove from heat, season with 1 tbs sea salt flakes and pepper and add the parsley. Stir well to combine. Set aside briefly.
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4.Take a spatula and spread the batter as evenly as possible to cover the base of the prepared pan (mixture will be thick and elastic). Set aside and leave to cool at room temperature for 30 minutes or until set firm. Cut panelle into 16 rectangles.
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5.Heat remaining oil in a medium heavy-based frypan over medium-high heat. Carefully cook panelle, in batches, for 2-3 minutes each side or until crisp and golden. Transfer to a paper towel-lined plate to drain.
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6.Serve while warm and crisp, sprinkled with a little extra salt, extra parsley leaves and with lemon wedges alongside.
Recipe Notes
As an alternative, top panelle with grated parmesan, dust with freshly chopped rosemary and warm in the oven until the cheese is golden.
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