Sicilian Panelle (Italian Chickpea Fritters)
Sicilian Panelle (Italian chickpea fritters) is a simple, rustic dish made by frying a mixture of chickpea flour, water, and a few other basic ingredients. Popular on the streets of Palermo, Sicily, this Italian food is humble, easy to make, and makes a great appetizer or sandwich.
Equipment
- medium pot (preferrably stainless steel)
- metal whisk and silicone spatula
- quarter baking sheet or 9x13-inch baking pan
- parchment paper
- slotted spoon or spatula
- paper towels
Ingredients
- ½ cup broth or stock (vegetable or chicken) preferably unsalted
- 1½ cups water
- ½ teaspoon Kosher or fine sea salt, plus more for serving
- 1 cup chickpea flour (finely ground) also known as garbanzo bean, besan, or gram flour (not graham flour)
- ¼ teaspoon freshly ground black pepper
- 3 tablespoon diced fresh herbs such as parsley or chives
- vegetable or other oil for frying
- lemon wedges for serving
- Pecorino Romano for serving, optional
Instructions
- Prepare your pan: Line a quarter sheet pan with parchment paper or lightly oil a 9 by 13-inch baking pan and set aside.
- Add the water, stock, and salt to a medium pot. Gradually whisk in the chickpea flour, adding 2 to 3 tablespoons at a time. Continue whisking constantly to prevent lumps. This step should take about 2 minutes- the mixture will become smooth and slightly foamy.½ cup broth or stock (vegetable or chicken), 1½ cups water, ½ teaspoon Kosher or fine sea salt, plus more for serving, 1 cup chickpea flour (finely ground)
- Return the pot to the stove over medium heat. Whisk continuously as the mixture begins to thicken. Once it reaches a ribbon-like consistency (when it falls from the whisk in thick, steady strands), switch to a silicone spatula, as the batter will start to stick to the whisk. Continue stirring until the mixture is fully thickened and resembles creamy mashed potatoes, about 7 minutes in total.
- Stir in the pepper and herbs until well combined. Pour the hot batter into the prepared pan and spread it out evenly. Place the pan, uncovered, in the refrigerator for at least 30 minutes to firm up.¼ teaspoon freshly ground black pepper, 3 tablespoon diced fresh herbs such as parsley or chives
- Remove the pan from the fridge and slice the panelle into even pieces- squares, rectangles, or your desired shape. In a large, high-sided skillet, pour in enough oil to reach a depth of ½ inch. Heat the oil over medium heat until it reaches about 350°F (or until a small piece sizzles immediately when added).vegetable or other oil for frying, lemon wedges for serving, Pecorino Romano for serving, optional
- Carefully place 3 to 4 panelle into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and slightly puffed in the center, about 2½ to 3 minutes, turning once. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Repeat with the remaining pieces, adjusting the heat as needed. Sprinkle with additional salt and serve immediately.
Notes
- A stainless steel pot and a metal whisk are preferred to avoid lumps in the batter (non-stick coatings may become damaged in the process of whisking).
- When spreading the batter, it should be thin (about ¼ inch).
- You can slice the panelle into any shape you want (squares, rectangles, triangles, rounds, or sticks).
- Make sure to add enough oil to the pan so that the panelle can freely float in the oil. If you don't add enough oil, the panelle will "pan-pry" and lose their signature puff.
- For a deeper flavor, fry with a mixture of extra-virgin olive oil and vegetable oil.
- If making a large batch of panelle, heat the oven to 200°F, then add the cooked panelle to a baking sheet lined with a wire rack while you continue to fry the remaining fritters.
- Panelle can be stored in an airtight container for 4 days in the fridge. To reheat, simply pan-fry the fritters with a little oil or pop them in the oven at 350°F for 5-7 minutes until heated through.
Nutrition*
Serving: 1 panelle | Calories: 160kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 145mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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