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(127)
Comments
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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

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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.

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Ratings

5 out of 5
127 user ratings
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Comments

Sally Grossman

I bake mine! Excellent. Batter a bit thinner.

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?

Ellen Tabor

Probably keep cooking it. It should be really thick, and it will get that way if you keep cooking it. I learned this the hard way as well, when my early attempts just disintegrated in the oil. Cook like polenta; your arm should get really tired from beating the batter. Chickpea flour doesn't absorb water very well, so it can make some time.

Too optimistic

I tried in an air fryer and got a big mess. The shape didn’t hold and I had to cook them a very long time to get them even a little crisp.

lrbebe

Air fryer!

Pretty Good and freezes well

Anyone tried these in an air fryer?

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