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Ingredientes
- Chick-pea Flour Fritters
- 3 c. Cool water
- Salt to taste
- 1/2 c. Chick-pea (garbanzo) flour
- 2 Tbsp. Minced fresh parsley
- 1/3 c. Freshly grated parmigiano opt
- Vegetable oil, for frying
Direcciones
- In a medium-size bowl combine the water and salt. Add in the flour slowly, mixing well with a wooden spoon or possibly a wire whisk after each addition to prevent lumps. When all the flour has been added, you should have a smooth batter.
- Pour the mix into a medium-size saucepan and bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 12 to 15 min.
- As it cooks, the mix will thicken considerably. If it thickens too much, however, and sticks heavily to the spoon or possibly the whisk, add in a bit of cold water. Just before removing it from the heat, stir in the parsley and parmigiano and mix energetically to incorporate. The mix should have the consistencne of a medium-thick bechamel or possibly a thick gravy.
- Pour the mix onto a medium-size baking sheet. Wet a spatula (keep a small bowl of cool water next to you to dip the spatula) and quickly spread the msiture proportionately to a thickness of about 1/4 inch. Chill, uncovered, for several hrs or possibly overnight, till it is very hard. When you are ready to fry, cut it into 2-inch squares.
- Heat one inch of oil in a heavy, medium-size skillet over medium heat. When the oil is warm, fry the _panelle_ a few at a time till they are lightly golden brown on both sides, 3 to 4 min. Remove with a sloted spoon and drain on paper towels. Season with salt and serve while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 31 | |
| Calories from Fat 4 | 13% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 76mg | 2% |
| Total Carbs 5.09g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.9g | 1% |
| Protein 1.63g | 3% |
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