Panelle Palermitane

Panelle are thin fritters or croquettes made from chickpea flour typical of Sicilian cuisine, especially from Palermo. Here is the recipe:

Ingredients

• 250 g of chickpea flour
• 1 liter of water
• Salt to taste
• Black pepper (optional)
• Oil for frying (preferably vegetable oil to withstand high temperatures)
• A bunch of fresh parsley (optional)

Preparation

1. In a large pot, mix the chickpea flour with cold water, making sure to remove any lumps, using a hand whisk or an immersion blender.
2. Add salt to taste and, if you wish, a pinch of black pepper or finely chopped parsley to flavor the batter.
3. Place the pot on the stove and cook the mixture over medium heat, stirring continuously with a wooden spoon to prevent lumps from forming and sticking to the bottom.
4. Once the mixture has thickened and begins to pull away from the sides of the pot (it will take about 8-10 minutes), pour the batter onto a surface previously wet with cold water or onto an oiled tray to prevent sticking.
5. Level the mixture with a spatula or spoon, trying to get a uniform thickness of about half a centimeter. Allow to cool completely.
6. Once cooled, cut the mixture into rectangles or diamonds.
7. Heat plenty of oil in a frying pan, and once the desired temperature is reached (about 180°C), fry the panelle until they are golden brown on both sides.
8. Drain them on paper towels to remove excess oil.
9. Serve hot, perhaps accompanied by fresh bread or in the classic “panino con la panelle.”

Fun Facts

Panelle are often consumed in a sandwich called “pane e panelle” which can also include “crocché,” or potato croquettes. These sandwiches are one of the most classic snacks that can be found on the streets of Palermo, sold by typical kiosks and street vendors.