Places, Recipes, Stories, Traditions · 1 Maggio 2024
PANELLE: SICILIAN CHICKPEA FRITTERS
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Panelle: Sicilian Chickpea Fritters
Panelle are an essential delight of Palermo’s street food. You will find them throughout the Sicilian capital, from mobile fry shops serving only panelle and crocchè to the city’s most renowned cafés and restaurants.
The original recipe calls for panelle to be enjoyed piping hot inside a sesame-seed mafalda, a typical Sicilian bread roll.
Pane e panelle has even become an expression for two people who are always together!
Try making Sicilian panelle at home with my flour from organic chickpeas grown and milled in Sicily, and discover a unique flavour!
what’s
needed.
Metod:
Step by step
Place the chickpea flour in a saucepan and gradually whisk in the water, taking care to avoid lumps.
Add the salt and bring to the boil, stirring continuously.
Cook for about 30 minutes, until smooth and evenly combined.
Add the parsley and pour into a well-oiled loaf tin.
Allow to cool completely, cover with cling film and refrigerate for at least 5–6 hours, preferably overnight.
Turn out onto a work surface and cut into slices about 4 mm thick.
Fry in hot oil in a frying pan and serve with a few drops of lemon juice.
FEDERICA’S TIPS
Whisk the chickpea flour into cold water before turning on the heat to help prevent lumps. Let the cooked mixture chill until firm, then cut evenly thin slices and fry in small batches for crisp, golden panelle.
― storage and serving ―