Panelle
By: Anonymous
Published: Wednesday, December 9, 2009 - 12:12am

Ingredients




Chick-pea Flour Fritters
3 cups Cold water
Salt to taste
1/2 cup Chick-pea (garbanzo) flour
2 tablespoons Chopped fresh parsley
 cup Freshly grated parmigiano opt
Vegetable oil, for frying

Preparation

1 In a medium-size bowl combine the water and salt. Add the flour slowly, mixing well with a wooden spoon or a wire whisk after each addition to prevent lumps. When all the flour has been added, you should have a smooth batter. 2 Pour the mixture into a medium-size saucepan and bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 12 to 15 minutes. 3 As it cooks, the mixture will thicken considerably. If it thickens too much, however, and sticks heavily to the spoon or the whisk, add a bit of cool water. Just before removing it from the heat, stir in the parsley and parmigiano and mix energetically to incorporate. The mixture should have the consistencne of a medium-thick bechamel or a thick gravy. 4 Pour the mixture onto a medium-size baking sheet. Wet a spatula (keep a small bowl of cold water next to you to dip the spatula) and quickly spread the msiture evenly to a thickness of about 1/4 inch. Refrigerate, uncovered, for several hours or overnight, until it is very firm. When you are ready to fry, cut it into 2-inch squares. 5 Heat one inch of oil in a heavy, medium-size skillet over medium heat. When the oil is hot, fry the _panelle_ a few at a time until they are lightly golden on both sides, 3 to 4 minutes. Remove with a sloted spoon and drain on paper towels. Season with salt and serve while hot.