PANELLE, CAZZILLI E PANE AL SESAMO [Promo Puntata 3] | Giusina in cucina

chickpea flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add vitamins and a different flavor.

Mix chickpea flour and water in a bowl until smooth.

Add chopped parsley, salt, and pepper to the mixture and stir well.

Pour the mixture into a greased baking tray and spread evenly.

Let the mixture set for about 30 minutes until firm.

Cut the set mixture into squares or rectangles.

Heat olive oil in a deep skillet over medium heat until shimmering.

Fry the squares in batches until golden brown, about 3-4 minutes per side.

Remove the fried panelle and drain on paper towels.

Peel and boil potatoes until tender, then mash them.

Mix the mashed potatoes with salt and pepper to taste.

Shape the potato mixture into small logs or patties.

Fry the cazzilli in the same skillet until golden brown, about 3-4 minutes per side.

Cooking Techniques

Spice Level:

Allergens