LeMoine Family Kitchen

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Chickpea Fritters

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Chickepea Fritters | LeMoine Family Kitchen AKA Panelle. These fritters are light, crispy and so tasty! Great snack, appetizer or side dish!

This past weekend the family was visiting NC for a little exploration on the possibility of moving in the next year or two. We had a great time but always, its great to be back home and back in the kitchen! As much as I love a break from cooking now and then I am always eager to get back to it. Today I made these beautiful Chickpea Fritters {aka panelle}. They are light, crispy and so flavorful! This is a great example of simplistic Italian cooking; very inexpensive, easy to make but absolutely delicious!

The fritters are made with vegetable broth, chickpea flour, garlic powder, fresh chopped parsley, eggs, salt and olive oil. I basically used Mario Batali’s recipe that you can find HERE, I only changed a couple small things. The method to make these is very similar to make a churro or cream puff dough. Everything goes into the pot cold, mixed well and then cooked over medium heat until the dough becomes thick. Its then cooled and the dough is carefully spooned into fritter size and fried in oil until golden. I finished these off with some grated pecorino, fresh parsley and a squeeze of lemon juice {thanks to my friend Corrine on the lemon idea}. They are amazing!!

Have you ever had a panelle? Before these Chickpea Fritters I’d actually never had them as a fritter? A panelle, for me growing up, was a thin, flat and rectangular in shape. Same ingredients just a different form. They were fried until golden on each side and made on a sandwich with ricotta and mozzarella. This is how I’ve always had them from Brooklyn, known there are the Panelle Special.

Chickpea Fritters
Author: Angela LeMoine
Ingredients
  • 2 cups vegetable broth or water
  • 1 cup chickpea flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 eggs
  • a handful of chopped parsley {extra for garnish}
  • 1 Tbsp olive oil
  • lemon
  • grated pecorino cheese
Instructions
  1. In a saucepan, stir together the broth, flour, garlic powder, salt, olive oil, eggs and parsley until well combined.
  2. Place over a medium heat and continuously stir. Cook until the dough is thick and pulls away from the sides of the saucepan.
  3. Allow to cool completely.
  4. Heat about 2 inches of vegetable oil in a pot over medium heat.
  5. I used a small cookie scoop to form the fritters and gently place into the oil. {NOTE: to test the readiness of the oil, carefully drop a small piece of the dough in the oil. If bubbles form around it and the dough rises to the top then the oil is ready.}
  6. Cook the fritters in batches until nice and golden. I placed them onto a cooling rack after frying to allow any excess oil to fall onto some paper towels while staying crisp.
  7. Sprinkle with pecorino cheese, some more fresh parsley and a little squeeze of lemon juice.

Chickepea Fritters | LeMoine Family Kitchen AKA Panelle. These fritters are light, crispy and so tasty! Great snack, appetizer or side dish!

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