serves
8
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Panelle are made with chickpea flour, first cooked with water in a similar way to polenta, and then deep-fried. They make great appetisers on their own with only a squeeze of lemon, but if you want to eat them like the locals do, make sure they are well salted, and eaten warm in a soft white bread roll.
Ingredients
- 250 g (9 oz) chickpea flour (besan)
- 2–3 tbsp finely chopped parsley
- grapeseed, peanut or sunflower oil, for frying
- lemon wedges, to serve
Resting time: a few hours - overnight
You will need a small loaf (bar) tin.
Instructions
Place the chickpea flour in a large bowl and whisk to remove any lumps. Slowly pour in 750 ml (25½ oz/3 cups) water, whisking as you go, to obtain a smooth batter without lumps. Season with salt and pepper and transfer to a saucepan over low–medium heat, stirring continuously with a wooden spoon. When the mixture starts to thicken, reduce the heat to low. Continue to stir for about 15 minutes, until the mixture is very thick. If there are any lumps, swap the wooden spoon for an electric whisk. Stir in the chopped parsley then remove from the heat.
Working quickly, pour the mixture into a small loaf (bar) tin. Pat it down, cover with plastic wrap and set aside for a few hours, or overnight, to cool completely. Slice the loaf into 2–3 mm (1/8 in) slices and then into triangles.
Heat 2–3 cm (¾–1¼ in) oil in a heavy-based saucepan (or use a deep-fryer) to 180°C (350°F). Test the temperature of the oil by dropping in a scrap of dough. If the dough bubbles and sizzles immediately, the oil is ready. Fry the panelle 3–4 at a time (depending on the size of your pan), for about 2 minutes until they are deep golden all over. The panelle should be slightly crisp on the outside and soft on the inside.
Serve warm, sprinkled with salt and with lemon wedges on the side for squeezing over.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Panelle are made with chickpea flour, first cooked with water in a similar way to polenta, and then deep-fried. They make great appetisers on their own with only a squeeze of lemon, but if you want to eat them like the locals do, make sure they are well salted, and eaten warm in a soft white bread roll.
