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.
Serving size: 1
|From Saturated Fat
|Garbanzo and Fava Flour
|4# 9 OZ
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