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.
Ingredients
- 2 cups chickpea flour
- ½ teaspoon salt
- 3 ½ cups water
- ¼ teaspoon pepper
- 1 tablespoon 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
Calories: 93kcalCarbohydrates: 13gProtein: 5gFat: 1gSodium: 136mgPotassium: 203mgFiber: 2gSugar: 2gVitamin A: 40IUVitamin C: 0.5mgCalcium: 13mgIron: 1.2mg
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