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Panelle

GialloZafferano's picture
Bring a bit of Sicily home with the panelle, delicious chickpea fritters in sesame seed buns!
Ingredients
  Chickpea flour 500 Gram
  Water 3 Pint
  Salt 1⁄2 Tablespoon
  Parsley 2 1⁄2 Tablespoon, chopped finely
  Pepper To Taste
  Vegetable oil 300 Milliliter
  Buns 10
Directions

MAKING
1. Pour the cold water into a large saucepan and sift in the chickpea flour, then stir vigorously with a wire whisk to avoid any lumps. Make sure you're using cold water, otherwise it will go lumpy. Continue to stir and sift in the flour. When the mixture is smooth, with no lumps, turn on the heat to medium, add salt and pepper and bring to a boil, stirring constantly.
2. When the mixture begins to simmer, it's critical that you keep stirring vigorously, to keep it from sticking to the pan and forming lumps. If there are any lumps, you can use an immersion blender, but reduce the heat to low. It will take at least 10 minutes from the time it boils.
3. Once the chickpea mixture is ready, remove from the heat and add the parsley, stir, and begin to shape the panelle. About 4-4 ½ inches (10-12 cm) in diameter; we'll spread a small amount of the mixture onto each plate, to a thickness of 1/5-1/10 inch (2-3 mm). When the parsley has been incorporated, I suggest that you place cling film in direct contact with the mixture, because it hardens as it cools, making it difficult to spread.
4. Take a ladle full of the batter and spread onto a plate; create a thin layer, without making holes. If the mixture has hardened too much and it's not spread able, you can cut into pieces and fry.
5. When all the mixture has been spread onto the plates let it cool and set for about 30 minutes, until you can peel it off the plate.
6. Fry the panelle for 3-4 minute on each side in the pan of hot oil until nice and golden brown; then drain and place on kitchen paper.

SERVING
7. Serve the panelle in round or oval sesame seed buns

TIPS
If you have any leftover mixture or it has hardened too much, you can press into a baking pan, cut into slices or squares, fry and serve as a snack.

NOTES
Panelle is a Sicilian street food, traditionally served in round or oval sesame seed buns.
In Sicily, these fritters are spread onto wooden rectangles, but we can use small plastic plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Sicilian
Course: 
Snack
Method: 
Fried
Dish: 
Fritter
Ingredient: 
Chickpea
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
10
Story
Panelle is a Sicilian street food, traditionally served in round or oval sesame seed buns.
Subtitle: 
Italian Chickpea Fritters

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