Advertisement

Panelle

By Mark Bittman

Panelle
Evan Sung for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Kaitlyn DuRoss.
Total Time
45 minutes
Rating
5(123)
Comments
Read comments

You may have eaten panelle served as “chickpea fries,” and that’s not a bad name for them. You make a thick porridge of chickpea flour, spread it evenly into a pan and let it cool. As with thick polenta (which this resembles), you can then cut the paste into any shape you like — diamonds, squares or French fries, and fry until golden. They are not only among the easiest things to fry (there’s very little spattering), but they’re also gorgeous, and better than “real” fries in just about every regard.

Featured in: Better Than French Fries

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Ingredients

Yield:4 to 6 appetizer servings.
  • Vegetable or olive oil for greasing and frying
  • 1cup chickpea flour
  • Salt and freshly ground black pepper
  • 2tablespoons olive oil
  • 1lemon, cut into wedges
Ingredient Substitution Guide

Preparation

  1. Step 1

    Grease an 8-by-8 baking dish or a quarter sheet pan with some oil. Bring 2 cups water to a boil in a small saucepan. Put the chickpea flour in a large bowl. When the water comes to a boil, gradually add it to the bowl with the chickpea flour, whisking constantly to prevent lumps. Scrape the mixture into the saucepan you used to boil the water, sprinkle with salt and pepper and bring to a boil. Reduce to a gentle simmer, stir in 2 tablespoons of olive oil and cook for just a minute.

  2. Step 2

    Scoop the chickpea mixture onto the sheet pan and spread it into an even layer. Let it cool, and cover loosely with parchment or plastic. Refrigerate for at least 30 minutes, or up to 24 hours.

  3. Step 3

    Put at least ¼ inch oil in a large skillet over medium heat; heat to 250. Cut the chickpea mixture into French fries, about 3 inches long; blot any excess moisture with a paper towel. Working in batches, gently drop them into the hot oil. Cook, rotating them occasionally until they’re golden all over, 3 to 4 minutes. Drain fries on paper towels and immediately sprinkle with salt and lots of pepper. Serve hot, with lemon wedges.

Private Notes

Leave a Private Comment on this recipe and see it here.

Advertisement

Ratings

5 out of 5
123 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Peter O

How about just adding the chickpea flour gradually to the boiling water? Why to a bowl, then scrape back into the same sauce pan?

Sally Grossman

I bake mine! Excellent. Batter a bit thinner.

Janet

I love chickpea foods. Panelle is great. I only wish it would stay crisp. Leftovers get soft quickly, and I bake them to crisp them up.

Pretty Good and freezes well

Anyone tried these in an air fryer?

Ahhhhhhhhhhh

I scooped the flour directly into the boiling water and then cooked the mixture for 10 mins while stirring. The batter was still a little lumpy but by the time I fried the fritters there were no dry spots

HomeCook

Could you bake these instead of frying?

Mary Ann

Yes! I just found a recipe that says after you have sliced the panelle, put slices on a baking sheet. Brush with olive oil (both sides). Bake 395 degrees for about 18 minutes, turning over half way through.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.