Panelle

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large saucepan, whisk together the chickpea flour and water until completely smooth, ensuring no lumps remain.

   Ca. 3 min.

2. 2

   Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, for about 10-12 minutes.

   Ca. 12 min.

   Kokkens note: The mixture will thicken considerably and pull away from the sides of the pan, similar to a very thick polenta.

3. 3

   Remove the pan from the heat and stir in the salt, black pepper, and optional chopped fresh parsley.

   Ca. 1 min.

4. 4

   Immediately spread the hot mixture onto a lightly oiled baking sheet, a large cutting board, or a marble surface to a thickness of about 0.5 cm (1/4 inch).

   Ca. 2 min.

   Kokkens note: Work quickly as the mixture sets fast. Use an offset spatula or the back of a spoon to ensure an even layer.

5. 5

   Let the chickpea mixture cool completely and set firm, which will take at least 1 hour at room temperature.

   Ca. 1 t.

   Kokkens note: You can also refrigerate it to speed up the setting process.

6. 6

   Once firm, cut the panelle sheet into rectangles, squares, or diamond shapes, approximately 5x7 cm (2x3 inches).

   Ca. 2 min.

7. 7

   Heat the vegetable oil in a deep frying pan or pot to 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Ensure there is enough oil to submerge the panelle completely.

8. 8

   Carefully place a few panelle pieces into the hot oil, without overcrowding the pan.

9. 9

   Fry for 2-3 minutes per side, or until golden brown and crispy.

   Ca. 6 min.

10. 10

    Remove the fried panelle with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    Ca. 1 min.

11. 11

    Repeat with the remaining panelle until all are fried.

12. 12

    Serve hot, optionally with a squeeze of fresh lemon.