For those of you who do not know what a PANELLE is, life is about to change.  A PANELLE is a chick pea flour dough that is fried. Everything fried tastes soooo good, right? It is typically eaten as a sandwich at least in Brooklyn it is. It is served warm on a plain soft roll with fresh ricotta. Some dip the sandwich in tomato sauce as well. It is italian street food at its best and the french have a similar version called socca. 

This recipe coverts the original version into fries. Why not? These fries can be served with dips like a fresh ricotta thinned out with some honey or with simple tomato sauce. 

All you need is:

1 cup chick pea flour or garbanzo bean flour (same thing),vegetable oil, parsley and grated Pecorino Romano, a sheep’s milk cheese 

Fill pot with 2 cups of water and bring to boil. Gradually add 1 cup chick peas flour (also known as garbanzo bean flour). Whisk constantly until all flour is incorporated well and is pulling from side of pot. Know that this flour is lumpy and will not smooth out completely. Do not panic is you see some lumps. The consistency all be it a little lumpy should be like pot of  choux. You know when you make cream puffs, pot of choux. Stir in sea salt, cracked pepper and chopped parley. I am generous with the seasoning. Pour dough into rectangle pan and cool completely.  I cover with wax paper and leave refrigerated for about 1 hour.   


After dough is chilled slice into fries. Put into hot oil submerging completely until golden brown. Toss fries unto napkin lined plate and sprinkle with freshly grated pecorino Romano cheese. 

Gluten free and FODMAPish living.