Panelle

Panelle are a specialty of Sicilian cuisine, particularly from Palermo. They are thin fritters made from chickpea flour, water, and seasoning, deep-fried in plenty of oil. Here is the recipe:

Ingredients

• 250 g of chickpea flour
• 750 ml of water
• Salt to taste
• Black pepper (optional)
• Chopped parsley (optional)
• Oil for frying

Preparation

1. In a saucepan, sift the chickpea flour to avoid lumps and gradually add the water, stirring with a whisk to obtain a smooth mixture.
2. Add salt to taste, and if you like, you can also add some black pepper or chopped parsley for an extra touch of flavor.
3. Place the saucepan on the heat and cook over low heat, consistently stirring with a wooden spoon. The mixture will thicken as it cooks.
4. Continue to cook and stir for about 8-10 minutes until the mixture easily pulls away from the sides of the pan.
5. Spread the mixture on a table or a large tray previously wet with cold water, using a spatula to get an even layer about 3-4 millimeters thick.
6. Leave to cool and harden for at least an hour.
7. Once set, cut the panelle into rectangles or diamonds.
8. Deep fry the panelle in plenty of hot oil until they are golden and crispy.
9. Drain them on paper towels to remove excess oil.
10. Panelle can be served hot, perhaps in a classic “panino con la milza” (spleen sandwich), or as an appetizer or snack.

Curiosity

Panelle date back to the Arab times in Sicily and are an example of the island’s historical connection with the Middle East. Among the stalls of Palermo, it is common to see this street food sold in a sandwich with spleen, called “pani ca’ meusa”, a typical example of “cucina povera” (peasant cooking) that has won over the taste buds of many.