Sicilian Chickpea Fritters Recipe (Panelle)
Panelle are a classic Sicilian street food, loved for their crispy texture and delicate flavor. These chickpea fritters are perfect as a stand-alone snack or as a filling for fresh, crusty bread rolls. Whether served as a simple appetizer or a comforting meal, this traditional recipe is sure to impress.
Recipe Details
| Category | Main Dishes (Piatti Unici) |
|---|---|
| Servings/Pieces | 8 Servings or ~40 Fritters |
Ingredients
| Ingredient | Quantity |
|---|---|
| Chickpea flour | 500 g (3 1/3 cups) |
| Water | 4 liters (4 quarts) |
| Fine salt | 20 g (1 tbsp) |
| Fresh parsley | 1 sprig (roughly chopped) |
| Vegetable oil (for frying) | As needed |
| Bread rolls (optional) | 8 (medium-sized) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~8 g |
| Fat | ~10 g |
| Carbohydrates | ~30 g |
| Fiber | ~4 g |
Instructions
1. Prepare the Chickpea Mixture
- Begin by sifting the chickpea flour into a large, heavy-bottomed pot.
- Add the salt, ensuring even distribution to prevent lumps. Use a whisk or spoon to mix from the center outward.
- Gradually pour in the water while whisking constantly. The mixture should be smooth and lump-free. At this stage, the consistency will be liquid, but when lifted with a spoon, it should form a thin ribbon-like stream.
2. Add Parsley and Cook
- Remove the pot from heat briefly. Chop the parsley coarsely, keeping the leaves mostly intact for bursts of fresh flavor.
- Return the pot to medium heat, stirring continuously. As the mixture thickens, switch to more vigorous stirring.
- Cook the batter for approximately 30 minutes, or until it reaches a thick, cohesive consistency. Add the chopped parsley and mix thoroughly.
3. Shape the Panelle
- Once the batter is smooth and thick, turn off the heat. Working quickly, spread a portion of the mixture onto a marble surface or a flat, heat-resistant countertop.
- Use a spatula to smooth it into a thin layer, about 4-5 mm (1/5 inch) thick.
- Allow it to cool slightly, making it easier to handle.
- Trim the edges with a knife or bench scraper, forming a neat rectangle approximately 5 cm (2 inches) wide.
- Slice the rectangle into smaller pieces, each measuring around 10 cm (4 inches) long. Repeat this process with the remaining batter, creating approximately 40 panelle.
4. Fry the Panelle
- Heat a generous amount of vegetable oil in a deep frying pan or heavy-bottomed pot over medium-high heat. The oil should be hot enough to sizzle when the panelle are added.
- Fry a few pieces at a time, ensuring they have enough space to cook evenly.
- Fry until the panelle are golden brown and crispy, turning as needed. This should take about 2-3 minutes per side.
- Transfer the fried panelle to a paper towel-lined plate to drain excess oil.
5. Serve and Enjoy
- For an authentic Sicilian experience, serve the panelle in fresh bread rolls, adding five fritters to each sandwich. Alternatively, enjoy them on their own as a crispy, golden snack.
- Pro Tip: Panelle are best served hot and fresh, so dig in right away for the ultimate crunch!
Tips for Success
- Even Cooking: Stir the batter constantly to avoid lumps and ensure even cooking.
- Quick Shaping: Work swiftly when spreading and slicing the batter; it sets as it cools.
- Oil Temperature: Maintain a steady frying temperature for crispy, non-greasy fritters.
Panelle bring the authentic flavors of Sicily to your kitchen. Enjoy this timeless recipe with friends and familyβitβs perfect for any occasion!
