Panelle Siciliane
Palermo's iconic street food — panelle, thin chickpea flour fritters fried until crispy and served in a sesame bread roll (mafalda or muffuletta). The batter is cooked into a thick polenta-like mixture, poured thin onto a surface and cooled until set, then sliced and fried. Simple, cheap, ancient and absolutely delicious.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Whisk chickpea flour into cold water gradually until smooth. Season with salt and pepper.
About 4 min
Cook over medium heat, stirring constantly, for 15–20 minutes until the mixture thickens to a very stiff porridge that pulls from the sides. Stir in parsley.
About 9 min
Pour onto oiled surfaces (wooden boards or marble) in a thin layer (5mm). Smooth with a wet spatula. Cool until firm.
About 9 min
Once cold and set, cut into rectangles 8x5cm.
About 9 min
Deep fry at 180°C for 3–4 minutes until golden and crispy on the outside. Serve in sesame rolls with lemon juice squeezed over.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 10 g
- Carbs
- 46 g
- Fat
- 12 g
- Fibre
- 5 g
- Sugar
- 4 g
- Sodium
- 480 mg
Contains: gluten, sesame
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Recipe by Boon Tools.