Panelle - Sicilian Fried Chickpea Fritters Recipe

Panelle - Sicilian Fried Chickpea Fritters Recipe

Panelle is a popular street food in Palermo Sicily made with chickpea flour and fried like a fritter. These are often served simply wrapped in paper or between sliced bread or a roll like a sandwich. When I make them at home I like to top mine with a some Parmesan cheese.

5 from 3 votes

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Course: Appetizer

Cuisine: Italian

Keyword: authentic, chickpea flour, fried food, fritter, gluten free, Sicily, street food

Prep Time: 30

Cook Time: 15

Chill Time: 2

Total Time: 2 45

Servings: servings

Calories: 93kcal

Author: Analida Braeger

Ingredients

2 cups chickpea flour
½ tsp salt
3 ½ cups water
¼ tsp pepper
1 Tbsp curly parsley fresh, chopped, optional
Oil for frying
Fresh grated Parmigiano Regiano

Instructions

Prepare the dough:

Lightly grease one 9" loaf pan.
Place a 2 qt.sauce pan over medium heat and add the salt. When the water starts to get warm, slowly add the chickpea flour, stirring constantly and scraping the sides.
Continue stirring until all the flour has been incorporated into the water. Add the pepper and stir in. The dough will be somewhat sticky.
Place the dough into the prepared loaf pan and smooth out the top with a spatula by running it across the top of the dough( lengthwise).
Refrigerate until cool (about 2 hours).

Frying the panelle:

Remove from fridge and invert onto a cutting board. With a chef's knife slowly cut the panelle dough into thin (¼") slices.
Fry in 350° F oil for about 2 minutes on each side until golden brown. Sprinkle with fresh grated Parmigiano Regiano and chopped parsley (if desired).

Nutrition