📝 About This Recipe
A beloved street food staple from the bustling markets of Palermo, Panelle are golden, crispy fritters made from simple chickpea flour. These naturally gluten-free and vegan delights offer a creamy, tender interior contrasted by a perfectly shattered-glass exterior, seasoned with fresh parsley and a bright squeeze of lemon. They represent the heart of Sicilian 'cucina povera,' turning humble ingredients into a sophisticated snack that captures the essence of Mediterranean sunshine.
🥗 Ingredients
The Chickpea Base
- 2 cups Chickpea flour (Farina di ceci) (sifted to remove lumps)
- 3 cups Water (room temperature)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Freshly cracked black pepper
- 3 tablespoons Fresh flat-leaf parsley (very finely chopped)
For Frying
- 3 cups Vegetable oil or Sunflower oil (for deep frying)
- 1 tablespoon Extra virgin olive oil (to grease the cooling tray)
For Serving
- 2 pieces Lemons (cut into wedges)
- 1 pinch Flaky sea salt (for finishing)
- 4-6 pieces Sesame seed rolls (Mafalda style) (optional, for sandwiches)
👨🍳 Instructions
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1
In a large mixing bowl, slowly whisk the water into the sifted chickpea flour to prevent lumps. Continue whisking until the mixture is completely smooth and has the consistency of thin cream.
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2
Strain the mixture through a fine-mesh sieve into a large, heavy-bottomed saucepan to ensure absolute smoothness.
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3
Stir in the fine sea salt and black pepper. Place the pot over medium-low heat.
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4
Cook the mixture, stirring constantly with a sturdy wooden spoon or a whisk. It is vital to stir continuously to prevent the bottom from scorching or clumping.
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5
After about 10-15 minutes, the mixture will thicken significantly into a dense, dough-like paste that begins to pull away from the sides of the pot.
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6
Once thickened, quickly fold in the finely chopped parsley until evenly distributed throughout the dough.
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7
Immediately pour the hot mixture onto a lightly oiled large baking sheet or a clean marble work surface.
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8
Using an offset spatula (lightly oiled or dampened with water), spread the mixture into an even layer about 1/4 inch (5-6mm) thick.
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9
Allow the dough to cool completely at room temperature for at least 1 hour. It must be firm to the touch before cutting.
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10
Once set, cut the dough into squares or rectangles (typically 3x3 inches) using a sharp knife.
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11
In a deep skillet or heavy pot, heat the frying oil to 350°F (175°C). Ensure the oil is deep enough to submerge the fritters.
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12
Fry the panelle in batches of 3 or 4, making sure not to crowd the pan. Fry for 2-3 minutes per side until they are a deep golden brown and very crispy.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle immediately with flaky sea salt while still hot.
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14
Serve immediately while piping hot, accompanied by fresh lemon wedges for squeezing.
💡 Chef's Tips
Sift the chickpea flour twice to ensure there are zero lumps in the final batter. Do not stop stirring the pot for even a second; the starch in the chickpea flour sets very rapidly. If you don't have a large tray, you can pour the mixture into a greased loaf pan and slice it into thin rectangles once chilled. Ensure your oil temperature stays consistent at 350°F; oil that is too cool will result in greasy, soggy fritters. For the most authentic experience, serve these tucked into a soft sesame roll while they are still steaming.
🍽️ Serving Suggestions
Serve inside a warm 'Mafalda' sesame roll for a classic 'Pane e Panelle' sandwich. Pair with 'Crocchè' (Sicilian potato and mint croquettes) for a traditional fried platter. Squeeze generous amounts of fresh lemon juice over them to cut through the fried richness. Enjoy as an appetizer with a glass of chilled, crisp Sicilian white wine like Grillo or Catarratto. Add a spoonful of fresh sheep's milk ricotta on top for a creamy, decadent contrast.