Sicilian panelle
Chickpea fritters. Although originally from Palermo, panelle are now found all over the island. So it goes with tasty recipes. In Palermo little carts are transformed in itinerant fry shops. People have them as a morning snack or lunch. While later in the day they are excellent with an aperitif.
- Prep Time 20 Minutes
- Cook Time 15 Minutes
- Total Time 35 Minutes
- Serves 4 People
- Calories 400 kcal
Ingredients
- 500 grams of chickpea flour
- 1.5 liter of water
- 2 spoon of chopped parsley
- Parsly
- salt
Instructions
- Pour the chickpea flour in a pot
- Add water, parsley and salt
- Stir over a low fire, making sure there are no lumps
- Continue stirring till obtaining a thick mixture that comes of the edge of the pot easily
- Spread the mixture on parchment paper and let it cool down
- Top it off with another sheet of parchment paper
- Use a rolling pin to flatten it out
- Cut 5X8 rectangles
- Fry the panelle for about two minutes at 190 degrees
Notes
Un panino con panelle. That is how people usuaaly eat this specialty. Freshly fried -though that may sound as an oxymoron - panelle go in a sandwich. A squeeze of lemon, a dash of salt. Lunch is served.It is by far the best thing one can do with chickpea flour. Which tend to result characterless, how hard you may try. And although the bond with bread is almost sacred, it can come alone. They often come as a starter in trattorie and pizzerie. Better be really hungry.Since we live in an age where frying is feared, try the oven baked version. Bake for about 20 minutes at 200 degrees. Broil for a couple of minutes, to get some crust on them.Panelle are excellent for an aperitif. They match virtually any drink.
