Sicilian panelle recipe
Panelle are traditional Sicilian chickpea fritters, crispy on the outside and soft on the inside. They are often served in sandwiches or as appetizers. Here’s a classic recipe to make delicious panelle at home:
Ingredients:
- 2 cups chickpea flour (also known as garbanzo bean flour)
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, for garnish (optional)
Instructions:
1. Prepare the Chickpea Mixture:
- Mix Flour and Water: In a large saucepan, whisk together the chickpea flour and water until smooth and lump-free.
- Cook the Mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, about 10-15 minutes. The mixture should be very thick, like a polenta or thick pudding.
- Season: Stir in the salt, black pepper, and chopped parsley (if using).
2. Shape the Panelle:
- Spread the Mixture: Spread the thick chickpea mixture evenly onto a lightly oiled baking sheet or a sheet of parchment paper, smoothing the top with a spatula. Aim for a thickness of about 1/4 inch.
- Cool and Set: Allow the mixture to cool and set completely, about 1 hour.
3. Cut the Panelle:
- Slice into Shapes: Once set, cut the chickpea mixture into rectangles or triangles, about 2×3 inches.
4. Fry the Panelle:
- Heat Oil: In a large frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until hot but not smoking.
- Fry the Panelle: Working in batches, fry the chickpea pieces until golden brown and crispy, about 2-3 minutes per side. Be careful not to overcrowd the pan.
- Drain: Remove the fried panelle with a slotted spoon and drain on paper towels.
5. Serve:
- Serve the panelle hot, garnished with fresh parsley and lemon wedges on the side for squeezing. They can also be served in a sandwich with fresh bread rolls, optionally topped with a sprinkle of salt.
Enjoy your Sicilian panelle!
