Panelle Fries
By Chrystal B. from Metcalfe Elementary, Gainesville, Florida.
Description
This is a side dish of a panelle fries that is soon to replace the traditional french fry. It is is savory and crunchy that will accompany any dish.
Nutrition Facts
Serving size: 1
| Calories | 100g |
| From Fat | 13.5% |
| From Saturated Fat | 0% |
| From Sugar | 12% |
| Sodium | >480mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Garbanzo and Fava Flour | 1 cup | 4# 9 OZ |
| Water | 3/4c | 3 gallons |
| Garlic Powder | 1 Tsp | 3 Tsp |
| Salt | 1 Tsp | 3 Tsp |
| Canola/Olive Oil | 2 Tbsp | 1/2 cup |
Preparation
Combine water and garlic powder, bring to a simmer
Add flour to simmering water, whisk until incorporated
Continue stirring for 12 minutes; caution not to scorch flour
After 12 minutes, puree until smooth with an Immersion blender
Add salt
Lightly coat flat sheet pan lined with pan liner and spray with nonstick spray
Spread mixture on sheet pan and cool
Cut into batons (French Fry Shape) when cool
Brush the top with Canola/olive oil and bake @ 425 F for 11 minutes until crispy and golden brown
Heat to 425° F or higher for at least 8-11 minutes.
Hold for hot service at 140° F or higher; cover loosely
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