Fried Garbanzo Polenta Panelle Recipes

FRIED CHICKPEA POLENTA (PANELLE)

Steps:

• Pour 4 cups water, the salt, and the olive oil into the saucepan, and gradually whisk in the chickpea flour until smooth. Set over medium heat, and whisk constantly as the batter slowly heats. It will thicken and eventually steam but does not need to boil. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is quite stiff and starts to pull away from the sides as you stir it, 15 to 20 minutes.
• Turn the batter into the oiled pan, and spread it quickly with the spatula, before it cools and sets, so it fills the pan in an even layer. Wet the spatula with water, and smooth the top of the batter. Let cool for an hour or longer, until completely firm.
• Cut pieces with a sharp knife, in whatever size or shape you like and in the amount you need. I cut 1 1/2-inch squares for appetizers and Sicilian-style sandwiches; 2-by-3-inch bars-at least two per person-to accompany a main course. Lift the cut pieces from the pan with a spatula (seal the remainder with plastic wrap and refrigerate for longer keeping).
• To fry the panelle, pour enough extra-virgin olive oil into the heavy skillet to cover the bottom with 1/8 inch of oil, and set over medium heat. When the oil is hot, lay in the panelle, leaving plenty of space between them. Fry about 3 minutes, until the underside is crisp and golden, then flip them over and brown the second side, about 2 minutes more. Set the panelle on paper towels to drain and cool for a minute, but serve while they are still warm (though they taste good at room temperature too!).

FRIED GARBANZO POLENTA - PANELLE

Steps:

• Pour water, salt, pepper, garlic powder, and 1/4 C olive oil into the saucepan over medium heat and whisk in the garbanzo flour until smooth.
• Cook and keep whisking with a whisk or stirring with a wooden spoon constantly, scraping the bottom and sides of the pan until mixture is quite stiff and starts to pull away from the sides as you stir, usually 15 minutes.
• Turn the batter into the oiled pan with at least 1/2 inch lip and spread it quickly with the spatula dipped in cold water before it cools and sets. Dip the spatula in water to smooth out the top and spread to about 1/2 inch thickness. Make the edges straight and neat.
• Let it cool for about 1 hour until completely firm.
• Once cooled, you can cut in whatever shape or size you like. I cut mine to about 3 inch by 1 1/2 to 2 inch bars.
• Pour enough olive oil into the skillet to cover the bottom with 1/8 inch of oil and set over medium heat. When hot, lay in the panelle and fry about 3 minutes on each side until crisp and golden on both sides. Don't crowd the pan and fry in batches.
• Best served while still warm.