Panelle- Sicilian Chickpea Fritters

Love What UEAT
Apr 18
2 min read

#recipe #panelle #sicilianfritters #sicilianmeal #sicilianstreetfood #italianstreetfood #italianappetizers #chickpeafritters

Sicilian Panelle is one of the most ultimate rustic “poor man’s/peasant food”, which means it’s made from a few simple inexpensive ingredients, like most of all of the Italian meals !

These traditional chickpeas fritters have become extremely popular over the decades and have been a staple street food all over Sicily, in particular the city of its capital, Palermo.

Panelle have a mild nutty taste. They are often eaten between a sesame seed panino

(bun), or slices of bread like a sandwich, topped with a light squeeze of fresh lemon juice to elevate the flavour. They’re best eaten warm.

These Sicilian fritters are easy and simple to make. They can also be eaten on their own as a healthy snack or served as an appetizer. However you eat them, they’re simply delicious!

INGREDIENTS:

Time prep: approx 20 mins

Cooling time: 2-4 hours

Rectangular pan size: 9”x6” (23.5cm x 15.2cm)

16 ozs. (500 g) chickpea flour

6 1/4 cups (1 1/2 litres) water

1-2 tbsps (15 g-30g) salt (add to your taste)

1 tbsp (approx 7 g) black pepper

Handful of finely chopped parsley

OPTIONAL: 3-4 lemons (cut in wedges)

Neutral oil for frying

Sesame seed panini (buns) or slices of bread

DIRECTIONS: Over stovetop

Burner temp: medium heat

1. In a medium size saucepan, over stovetop, medium heat, add your chickpea flour and salt. Give it a mix.

2. Add water in increments, stirring in between each addition till the texture is smooth, creamy and lump free.

3. Bring to a boil. Stir continuously till you achieve a thick batter and all the water has been absorbed and the batter starts to pull away from the sides (like cooking polenta). This will take a few minutes. Remove from burner.

4. Add your finely chopped parsley and black pepper. Mix well.

5. Transfer into your pan greased and lined with parchment paper. Ensure that your pieces of parchment papers are long enough to cover the panelle to avoid the top from drying and forming a crust. The parchment paper will help to remove the cooked panelle out of the pan.

6. Cool over countertop or in the fridge for 2-4 hours. The panelle needs to be completely cool and solidified.

7. Once cooled and solidified, remove from pan. Using a sharp knife, cut your slices about 1/4” (0.5 cm) in thickness.

8. In a large deep frying pan, heat your neutral oil. Fry a few panelle at a time, (do not over crowd) till golden on both sides. Place on a plate or tray lined with paper towels to absorb the excess oil.