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Try SavoraCrispy Panelle with Mint-Lemon Gremolata
These Sicilian chickpea fritters are a delightful snack or appetizer, boasting a satisfyingly crisp exterior and a creamy interior. The bright, herbaceous gremolata elevates the dish with a burst of fresh flavor.
Ingredients
- Chickpea flour1 cup
- Water3 cups
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh mint1/4 cup
- zest of Meyer lemon1
- Cumin seeds1 teaspoon
- as needed Olive oil
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Learn MoreMethod
Toast the cumin seeds in a dry pan over medium heat until fragrant, about 2-3 minutes. Let cool slightly, then crush lightly with a mortar and pestle or the back of a spoon.
In a medium bowl, combine the chopped mint, Meyer lemon zest, and toasted cumin. Set aside.
In a medium saucepan, whisk together the chickpea flour, water, salt, and pepper until smooth.
Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan. This will take about 10-15 minutes. Be patient and keep stirring to prevent lumps.
Lightly oil a baking sheet. Spread the chickpea mixture evenly onto the prepared baking sheet to a thickness of about 3mm (1/8 inch).
Let cool completely. This can take at least 1 hour at room temperature, or you can speed it up in the refrigerator.
Once cooled and firm, cut the chickpea mixture into desired shapes (squares, triangles, etc.).
Heat about 1/4 inch of olive oil in a large skillet over medium-high heat.
Fry the panelle in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
Remove the panelle with a slotted spoon and drain on paper towels.
Serve immediately, topped with the mint-lemon gremolata.
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