This dish is considered a street food. These pancakes are prepared from chickpea flour, deep-fried. Regardless of the fact that pancakes are loved in Italy nowadays, this recipe originated in Arab countries.
It is necessary
- - drinking water 0.7 l;
- - salt 0.5 tbsp;
- - hot pepper 2 tsp;
- - 1 bunch of parsley;
- - vegetable oil 0.8 l;
- - lemon juice to taste;
- - chickpea flour 250 g.
Instructions
Step 1
Sift chickpea flour, pour into a deep container. Add cold water gradually, stirring constantly with a whisk. Make a batter.
Step 2
Hot pepper, red or black, mix with salt. Pour into dough, stir. Wash the parsley in running water, shake off excess liquid, chop finely. Put the herbs in the dough, mix. Place the batter in the cold for 30-40 minutes.
Step 3
Then pour the semi-finished product into a saucepan, put on fire and heat. After bringing the mass to a boil, reduce the heat, cook for 8-10 minutes, stirring constantly.
Step 4
After boiling the allotted time, getting a thick chickpea porridge, continue cooking Italian pancakes.
Step 5
Prepare a wooden cutting board. Place the hot peas on top of it. Form a pea layer 2 cm thick. Do this with quick movements as the mass hardens very quickly. Set aside the prepared workpiece, let it cool.
Step 6
After 15-20 minutes, cut the workpiece into pieces, prepare sticks 5-7 cm long. Prepare a pan, pour vegetable oil into it, heat well. Dip the panelles several at a time in deep fat, fry on both sides until golden brown.
Step 7
Put each finished portion on a towel, let the excess fat come off. It is better to serve Italian pancakes hot, sprinkled with lemon juice. The hot dish is said to pair well with cool white wine.
