Panelle With Lemon Peppered Almonds
Last updated 6/12/2012 12:47:38 AM. Recipe ID 8432. Report a problem with this recipe.
Title: Panelle with lemon peppered almonds
Categories: New, Text, Import
Yield: 1 Servings
1 c chick pea flour
1 ts salt
1 bn Italian parsley, finely
: chopped -- to yield 1/4 cup
1/2 c sliced almonds
2 TB black pepper, freshly
2 lemons,zest finely chopped
: Oil for frying
In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3
cups cold water. Cook over medium high heat, stirring constantly until
consistency resembles cream of wheat, about 20 minutes. Stir in
chopped parsley and spread mixture onto a cookie sheet, fattening
until about 1/2-inch thick and allow to cool. Using a water glass,
cut into 2-1/2-inch rounds and set aside.
In a 12- to 14-inch saute pan, heat almonds, black pepper, sea salt
and lemon zest over medium high heat and cook 3 to 4 minutes, stirring
constantly, until lightly toasted and infused with lemon fragrance.
Set aside. Heat inches of cooking oil in a tall frying pan to 375
degrees F. Fry chick pea disks 4 to 5 at a time until golden brown,
about 30 to 45 seconds. Drain on paper towels and sprinkle with
almond mixture and serve just warm.
Yield: 6 servings
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