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Panelle con limone (chickpea fritters with lemon)
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 379
  • Fat about 26g
  • Carbohydrates about 23g
  • Protein about 10g
This is needed
This is needed for 4 people
Chickpea batter
  • 200 g chickpea flour
  • 6 dl water
  • 2 tsp salt
  • a little pepper
  • a little chilli powder
  • 2 bunches flat-leaf parsley, finely chopped
To deep-fry the panelle
  • oil, for deep-frying
  • 1 lemon, the whole juice
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And that's how it's done
And that's how it's done
Chickpea batter
Empty the chickpea flour into a pan, create a well in the middle. Gradually pour the water into the well while stirring with a whisk, continue to whisk until the mixture is smooth, season. Simmer the mixture over a medium heat, stirring constantly until the batter separates from the base of the pan. Mix in the parsley, spread the batter approx. 7 mm thick on the back of a baking tray lined with baking paper. Leave to cool, cover and chill for approx. 30 mins.
To deep-fry the panelle
Cut the chickpea batter into squares or strips. Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep-fry the panelle for approx. 4 mins. per batch, remove with a slotted spoon, drain on kitchen paper, drizzle with lemon juice.

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