📝 About This Recipe
Transport yourself to the sun-drenched alleys of Sicily with Panelle, the quintessential street food of Palermo. These golden chickpea fritters are incredibly simple yet profoundly satisfying, offering a creamy, melt-in-your-mouth interior encased in a shatteringly crisp shell. Traditionally served tucked into a soft sesame roll (Pane e Panelle), they are a testament to how humble ingredients like chickpea flour and parsley can create a culinary masterpiece.
🥗 Ingredients
The Batter
- 2 cups Chickpea flour (sifted to remove lumps)
- 3 1/2 cups Water (cold)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
For Frying
- 3 cups Neutral frying oil (such as sunflower or grapeseed oil)
For Serving
- 2 pieces Lemons (cut into wedges)
- 1 pinch Maldon sea salt (for finishing)
- 4-6 pieces Sesame seed buns (soft, Sicilian style if available)
- 1/2 cup Fresh Ricotta cheese (optional, for a traditional 'maritata' style)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan, whisk together the cold water and the sifted chickpea flour until completely smooth. It is crucial to do this while the water is cold to prevent lumps.
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2
Add the salt and freshly cracked black pepper to the mixture. Place the pot over medium heat.
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3
Cook the mixture, whisking constantly and vigorously. As it heats up, it will begin to thicken into a dense paste. Do not stop whisking, or it will burn on the bottom.
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4
Continue cooking for about 10-15 minutes. The batter is ready when it is very thick, glossy, and begins to pull away from the sides of the pot easily.
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5
Stir in the finely chopped parsley at the very end until evenly distributed, then remove the pot from the heat.
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6
While the mixture is still hot, pour it onto a large, flat, lightly oiled marble slab, baking sheet, or shallow rectangular tray.
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7
Using an offset spatula dipped in water, spread the mixture to a thickness of about 1/4 inch (5mm). Smooth the top as much as possible.
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8
Allow the mixture to cool completely at room temperature for at least 1 hour until it is firm and set. You can refrigerate it to speed up the process.
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9
Once set, cut the chickpea slab into rectangles (about 2x3 inches) or triangles using a sharp knife.
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10
In a deep skillet or Dutch oven, heat the frying oil to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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11
Fry the panelle in batches of 4 or 5 at a time. Do not overcrowd the pan, as this will drop the oil temperature and make them greasy.
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12
Fry for 3-4 minutes, turning once, until they are a deep golden brown and crispy on both sides.
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13
Lift the panelle out with a slotted spoon and drain them on a wire rack lined with paper towels.
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14
Immediately sprinkle with a touch of flaky sea salt while still hot.
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15
Serve immediately while piping hot, either on their own with lemon wedges or stuffed into a fresh sesame bun.
💡 Chef's Tips
Sift your chickpea flour; even small lumps will expand and stay raw inside the fritter. Constant whisking is the secret—if you stop, the bottom will scorch and ruin the delicate nutty flavor. Ensure the batter is spread thin; if they are too thick, they won't get that signature 'snap' when you bite into them. Always fry in small batches to maintain a high oil temperature for maximum crispiness. If the batter sticks to your knife when cutting, lightly oil the blade between slices.
🍽️ Serving Suggestions
Serve inside a warm sesame roll with a squeeze of fresh lemon for the classic 'Pane e Panelle'. Pair with a cold Sicilian lager or a crisp Grillo white wine to cut through the richness. Add a dollop of fresh sheep's milk ricotta inside the sandwich for a 'Panelle Maritata'. Serve as an appetizer alongside 'Cazzilli' (Sicilian potato croquettes). Top with a sprinkle of dried oregano for an extra aromatic punch.