pane e panelle

A Crispy Fritter Street Snack Recipe of Arabic origin from Palermo, Sicily. Serve in a Typical Sicilian Bread &#039;Mafalde&#039; and Eat like a Sandwich.

Panelle Recipe

chickpea flour

water

salt

lemon

vegetable oil

Panelle recipe

Pour the chickpea flour into a saucepan, add the salt, and mix. Add the water little by little and mix it with a whisk until the mixture is lump-free.

Thicken the mixture over medium heat for a few minutes, stirring constantly with the whisk. It should form a sort of polenta that comes off the sides of the pot. The mixture must be compact and not liquid!

Transfer the mixture to a cutting board lined with parchment paper.

Spread with a knife to a thickness of 0.25 inches.

Let it cool at room temperature for about 20 minutes.

Lay a second sheet of parchment paper on the surface and roll out with a rolling pin without squeezing, but just to create a uniform surface.

Shape the edges so as not to waste dough and let it cool completely before cutting your squares. Use a square or rectangular cookie cutter. Circles are also good, or you can simply use a knife.

Fry in plenty of oil in a large pan for about 2 minutes without turning.

Drain on absorbent paper, sprinkle with salt, and if you prefer, squeeze a few drops of lemon juice over it.

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