Panelle (Sicilian Chickpea Fritters)
A popular Sicilian street food, Panelle (Sicilian Chickpea Fritters) can also be served as an appetizer, or even between slices of bread, like a sandwich. Hot, crispy and delicious!
- 3 cups water
- 200 grams (or 1 & 1/2 cups) chickpea flour
- 1 & 1/2 tsp salt
- 3 tbsp parsley, roughly chopped
- pepper, to season
- vegetable oil, for frying
Mix chickpea flour with water in a medium sized pan and whisk. Make sure there are no lumps.
Put pan with the mixture in medium-low heat. Keep stirring the mixture until the consistency has slightly thickened (like polenta or porridge), but not too thick that you can barely mix it. Season with salt and pepper and add the parsley.
Take the pan off the heat and continue mixing for a minute.
Pour the mixture on a tray (or any flat surface) and spread a thin layer (about ¼ inch thick). Set aside until the mixture has cooled and hardened a bit. This normally takes an hour for me.
Cut the hardened mixture into triangles.
Heat vegetable oil in a medium sized pan. The oil should be EXTREMELY hot and enough to submerge the triangles.
Fry the panelle in batches and turn them occasionally. Once all sides turned brown and slightly puffy, take them out of the pan and put them on paper towels to absorb excess oil.