Fried Garbanzo Polenta - Panelle – a delicious recipe with water, salt, pepper, garlic, olive oil, garbanzo flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
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.
4
Let it cool for about 1 hour until completely firm.
5
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.
6
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.
7
Best served while still warm.
245
kcal
Calories
16
g
Fat
23
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups water, 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and more.
Yes, Fried Garbanzo Polenta - Panelle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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