Panelle
Panelle are thin chickpea-flour fritters from Palermo, fried until puffed and crisp and eaten in a sesame roll with lemon: pane e panelle.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 250 gchickpea (gram) flour
- 750 mlcold water
- 1 tspfine salt
- 2 tbspflat-leaf parsley, finely chopped
- black pepper
- olive oil for frying, plus a little for the trays
- lemon wedges, to serve
Method
Make the batter. Whisk the chickpea flour into the cold water in a saucepan with the salt until there are no lumps.
Cook it. Set over a medium-low heat and stir constantly with a wooden spoon or whisk. After about 10–15 minutes it will thicken to a heavy paste that pulls away from the sides of the pan. Stir in the parsley and pepper.
Set it. Working quickly, spread the paste about 5 mm (¼ in) thick on lightly oiled trays or plates, smoothing it with an oiled spatula. Leave to cool and set for at least 1 hour.
In Palermo the paste is spread on small wooden boards; any flat oiled surface works.
Cut and fry. Cut into rectangles about 6 × 8 cm (2½ × 3 in). Heat 2 cm of oil in a frying pan to about 180°C (355°F) and fry a few at a time for 2–3 minutes a side, until puffed and golden. Drain on kitchen paper and salt lightly.
Serve. Eat hot with lemon or the Palermo way: in a soft sesame roll, with crocchè.