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Panelle Recipe (Sicilian Chickpea Fritters)
Panelle are crispy Sicilian chickpea fritters, a beloved street food from Palermo. Made with chickpea flour, water, parsley, and salt, these golden fritters are usually served hot inside a sesame-covered bread roll called mafalda, creating the famous sandwich known as "pane e panelle".In Palermo, locals love to season panelle with just a squeeze of lemon and a pinch of salt. While they're often enjoyed in a sandwich, you can also serve panelle on their own as an appetizer or a delicious snack.
Ingredients
- 750 g water - ~3 cups
- 250 g chickpea flour - ~2 ½ cups
- parsley - to taste, chopped
- 1 liter vegetable oil - 4 cups, for frying
- salt - to taste
- lemon juice - to taste
Instructions
Make the Dough
- Pour half of the water into a large saucepan or heavy-bottomed pot.
- With the heat still off, sift the chickpea flour directly into the pot with the water. This helps prevent lumps from forming. Begin mixing with a whisk to combine the ingredients smoothly.
- Turn on the heat to low or medium-low and continue stirring constantly with a whisk. As soon as the mixture starts to thicken slightly, gradually pour in the remaining water while continuing to whisk to maintain a smooth texture.
- Keep stirring for a few more minutes. Add salt and finely chopped fresh parsley, mixing well.
- Start with a whisk, and once the mixture thickens further, switch to a wooden spoon or a heat-resistant spatula to stir more effectively.
- Continue cooking the mixture over low heat for 20 to 30 minutes, stirring constantly. The goal is to get a very thick and smooth dough with no lumps. The mixture is ready when it begins to pull away from the sides of the pot and forms a compact mass.
- Transfer the hot chickpea mixture to a flat work surface lined with parchment paper. Spread it evenly to a thickness of about 5 millimeters (roughly ⅕ inch) using a spatula.TIP: For a smoother, more even surface, place another sheet of parchment paper on top and roll gently with a rolling pin.
- Let the dough cool completely at room temperature. It will solidify as it cools.
Fry the Panelle
- Once cooled, cut the panelle into your preferred shape. Traditionally, they are rectangular. Use a sharp knife or a pastry cutter to make clean cuts.
- Heat a generous amount of vegetable oil in a frying pan. When the oil is hot (about 170–180°C or 340–355°F), fry the panelle for about 2 minutes or until golden and crisp. No need to flip them during frying.
- Remove the panelle from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- The panelle are ready to enjoy. Sprinkle with a little salt to taste. In Palermo, they are often served with a squeeze of fresh lemon juice for an extra burst of flavor.
Notes
NOTE: Do not re-knead or reshape the scraps. In Palermo, leftover bits are fried to make “rascature” – a crunchy and delicious snack made from panelle trimmings.
Nutrition
Serving: 100gCalories: 365kcalCarbohydrates: 6gProtein: 2gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 21gMonounsaturated Fat: 9gTrans Fat: 0.3gSodium: 8mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 4IUCalcium: 5mgIron: 0.5mg
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