Panelle Fries

By Chrystal B. from Metcalfe Elementary, Gainesville, Florida.


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

From Fat13.5%
From Saturated Fat0%
From Sugar12%


Ingredient 6 servings 50 servings
Garbanzo and Fava Flour1 cup4# 9 OZ
Water3/4c3 gallons
Garlic Powder1 Tsp3 Tsp
Salt1 Tsp3 Tsp
Canola/Olive Oil2 Tbsp1/2 cup


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