BEANS: Chickpea Fritters - Sicilian Panelle, 11g Carbohydrate; 2g Dietary Fiber

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Chickpea Fritters - Sicilian Panelle, 11g Carbohydrate; 2g Dietary Fiber

 

Recipe By :Gourmet, May 2005

Serving Size : 10 Preparation Time :0:00

Categories : LowerCarbs Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

2 cups chickpea flour -- see notes

1 teaspoon coarse sea salt -- (preferably Sicilian)

2 1/4 cups olive oil -- up to 2 1/2 cups as needed

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons finely grated Parmigiano-Reggiano

 

Special equipment: parchment paper; a deep-fat thermometer

 

Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment

paper, leaving a 2-inch overhang at each end.

 

Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2

1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat,

stirring constantly with a wooden spoon (to prevent lumps from forming), until

very thick and mixture pulls away from side of pan, 20 to 25 minutes.

 

Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill,

surface of mixture covered with plastic wrap, until firm, at least 3 hours.

 

Lift chickpea block out of pan using parchment and transfer to a work surface.

Gently flip over block and discard parchment, then pat dry. Cut block crosswise

into 1/4-inch-thick slices for panelle.

 

Preheat oven to 300°F.

 

Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it

registers 375°F on thermometer, then fry panelle in 5 batches, carefully

turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per

batch, and transfer to paper towels to drain.

 

Keep warm on a baking sheet in oven while frying remaining batches.

 

Arrange panelle on a platter and sprinkle with parsley and cheese.

 

Serve immediately.

 

 

Makes 10 servings (as part of antipasti).

 

 

Cooks' notes:

• If your sea salt is very granular and pebblelike, crush it using the flat

side of a large heavy knife or the bottom of a heavy skillet.

• To take the temperature of a shallow amount of oil, put bulb in skillet and

turn thermometer facedown, resting other end against rim of skillet. Check

temperature frequently.

• Chickpea mixture can be chilled in loaf pan up to 1 day.

• Panelle can be fried 4 hours ahead and kept, uncovered, at room temperature.

Reheat on a baking sheet in a preheated 350°F oven 10 to 15 minutes.

*Available at Italian markets, many specialty foods shops, and D. Coliccio &

Sons (718-436-6700).

 

 

" This is a popular street food in Sicily, especially in Palermo, where warm

panelle are served between two pieces of country bread. "

 

 

Cuisine:

" Italian "

Source:

" Epicurious.com "

S(Formatted by Chupa Babi):

" 07.15.08 "

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Per Serving (excluding unknown items): 503 Calories; 50g Fat (88.0% calories

from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

221mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 9 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 4860 0 0 0