Panelle (Sicilian Chickpea Fritters)
Recipe information
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Cooking:
10 min.
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Servings per container:
40
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Ingredients for - Panelle (Sicilian Chickpea Fritters)

1. Chickpea flour - 3 cups
2. Salt to taste - 3 cups
3. Water - 6 cups
4. Chopped fresh parsley, or to taste - 1 tablespoon
5. Ground black pepper to taste - 1 tablespoon
6. Vegetable oil, or as needed - 1 quart

How to cook deliciously - Panelle (Sicilian Chickpea Fritters)

1. Stage

Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.

2. Stage

Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.

3. Stage

Add parsley and a bit of pepper. Adjust salt if needed.

4. Stage

Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.

5. Stage

Slice chickpea mixture into 1 1/2- x 2-inch rectangles.

6. Stage

Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.