Panelle with Olive Tapenade (Sicilian Chickpea Flour Fritters)
If you have approximately 30 minutes to spend in the kitchen, Panelle with Olive Tapenade (Sicilian Chickpea Flour Fritters) might be an amazing gluten free, dairy free, and pescatarian recipe to try. This side dish has 273 calories, 9g of protein, and 16g of fat per serving. This recipe serves 6 and costs 92 cents per serving. This recipe from Serious Eats requires anchovy, water, salt, and garlic. 11 person have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is pretty good. Rosemary Panelle (sicilian Chickpea Fritters), Panelle ( Chickpea Flour Fritters ), and Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese are very similar to this recipe.
Servings: 6
Ingredients:
4 anchovy fillets, rinsed if packed in oil
1 tsp capers
½ pound chickpea flour
2 cloves garlic, minced
1 ¼ cups pitted kalamata olives
1 tbsp fresh squeezed lemon juice
1/4 cup olive oil
1 tbsp parsley, chopped
1/2 tsp pepper
2 tsp salt
3 ¼ cups water
Equipment:
sauce pan
whisk
wooden spoon
baking sheet
spatula
food processor
bowl
frying pan
Cooking instruction summary:
Procedures 1 In a medium saucepan, whisk together water and chickpea flour until combined and free of lumps. Whisk in salt and pepper. Turn heat to medium. Stir mixture with a wooden spoon until it has thickened to the same consistency as polenta, about 8 minutes. Stir in herbs and remove from heat. 2 Using a spatula, spread dough over bottom of a baking sheet. The layer should be about 1/4 inch thick. Let dough cool to room temperature. 3 Meanwhile, place olives, garlic, capers, anchovies, and lemon juice in food processor. Pulse until olives are finely chopped, about ten pulses. While the motor is running, add the olive oil. Continue to pulse until almost smooth, about ten seconds. Scoop tapenade into a bowl for serving. Garnish with parsley. Set aside. 4 When dough has cooled, cut it into long, thin triangles. Heat olive oil in a large sauté pan over medium high heat. Fry panelle in batches, turning over once. The panelle are done when they’ve puffed up and turned golden, about two minutes per side. Serve hot with tapenade.
Step by step:
1. 1
2. In a medium saucepan, whisk together water and chickpea flour until combined and free of lumps.
3. Whisk in salt and pepper. Turn heat to medium. Stir mixture with a wooden spoon until it has thickened to the same consistency as polenta, about 8 minutes. Stir in herbs and remove from heat.
4. 2
5. Using a spatula, spread dough over bottom of a baking sheet. The layer should be about 1/4 inch thick.
6. Let dough cool to room temperature.
7. 3
8. Meanwhile, place olives, garlic, capers, anchovies, and lemon juice in food processor. Pulse until olives are finely chopped, about ten pulses. While the motor is running, add the olive oil. Continue to pulse until almost smooth, about ten seconds. Scoop tapenade into a bowl for serving.
9. Garnish with parsley. Set aside.
10. 4
11. When dough has cooled, cut it into long, thin triangles.
12. Heat olive oil in a large sauté pan over medium high heat. Fry panelle in batches, turning over once. The panelle are done when they’ve puffed up and turned golden, about two minutes per side.
13. Serve hot with tapenade.
Nutrition Information:
covered percent of daily need
