SnackAppetizer

Panelle

Name: Panelle
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: italian, sicilian
Ingredients: 250 g chickpea flour; 750 ml water; 1 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh parsley finely chopped (optional); 500 ml vegetable oil for frying; 1 pcs lemon wedge (optional)

Panelle are a classic Sicilian street food, crispy on the outside and soft inside. Made from chickpea flour, water, and seasonings, these savory fritters are naturally vegan and gluten-free. They are traditionally served in a soft bun or as a snack.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 378 kcal

Mise en place

Ingredients

250 gchickpea flour
750 mlwater
1 tspsalt
0.25 tspblack pepper, freshly ground
2 tbspfresh parsley, finely chopped(optional)
500 mlvegetable oil, for frying

for serving

1 pcslemon wedge(optional)

Equipment

slotted spoon · deep frying pan · offset spatula · paper towels · baking sheet · wooden spoon · knife · whisk · large saucepan

The method

Step by step

1
In a large saucepan, whisk together the chickpea flour and water until completely smooth, ensuring no lumps remain.
About 3 min
2
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, for about 10-12 minutes.
About 12 min
Cook’s note: The mixture will thicken considerably and pull away from the sides of the pan, similar to a very thick polenta.
3
Remove the pan from the heat and stir in the salt, black pepper, and optional chopped fresh parsley.
About 1 min
4
Immediately spread the hot mixture onto a lightly oiled baking sheet, a large cutting board, or a marble surface to a thickness of about 0.5 cm (1/4 inch).
About 2 min
Cook’s note: Work quickly as the mixture sets fast. Use an offset spatula or the back of a spoon to ensure an even layer.
5
Let the chickpea mixture cool completely and set firm, which will take at least 1 hour at room temperature.
About 1 hr
Cook’s note: You can also refrigerate it to speed up the setting process.
6
Once firm, cut the panelle sheet into rectangles, squares, or diamond shapes, approximately 5x7 cm (2x3 inches).
About 2 min
7
Heat the vegetable oil in a deep frying pan or pot to 175°C (350°F).
About 5 min
Cook’s note: Ensure there is enough oil to submerge the panelle completely.
8
Carefully place a few panelle pieces into the hot oil, without overcrowding the pan.
9
Fry for 2-3 minutes per side, or until golden brown and crispy.
About 6 min
10
Remove the fried panelle with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
11
Repeat with the remaining panelle until all are fried.
12
Serve hot, optionally with a squeeze of fresh lemon.

Per serving

Nutrition

75%Score

Calories: 378.2kcal
Protein: 13.9g
Carbs: 37.3g
Fat: 19.4g
Fibre: 7.2g
Sugar: 7.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover panelle in an airtight container in the refrigerator.

Reheating

Reheat in a dry frying pan or in an oven at 180°C (350°F) until crispy again.