Panelle, Sicillian chickpeas fritters
Panelle, or chickpeas fritters, is king of street food in Palermo. But Panelle can also make a great accompaniment to fish or meat. Or just serve them with your favorite dipping sauce.
Ingredients
- 2 Cup water
- 1 Cup Chickpeas flour
- 1 teaspoon salt
- oil for frying
Instructions
- Bring the water to boil in a small saucepan. Add flour gradually while whisking constantly to prevent lumps.
- Boil over low heat and whisk constantly. When the porridge starts to stiffen and pull away from the sides of the saucepan it's ready.
- Pour into a greased casserole, pan or on parchment paper. Spread evenly with a wet spatula. Let it cool for an hour.
- Cut into any desired shape.
- Fry the Panelle in olive oil on both sides until golden brown and crispy.
- Sprinkle sea salt and lemon juice over the Panelle. Eat immediately.
Notes
You can make your Panelle even better by adding some herbs to the porridge before it gets thick. Parsley is the most common choice, but I think thyme, oregano, and rosemary work great as well.
Tried this recipe?Let us know how it was!