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.

Panisse, aka chickpea flour fries, are a popular street snack from the south of France. They have lightly crisp exteriors and custardy centers, and they&#x27;re perfect for dipping into your favorite creamy sauce.

Panisse Recipe

chickpea flour (garbanzo bean flour)

kosher salt,

olive oil,

Optional garnishes: Flaky salt, black pepper

Lemon

Bring 4 cups water to a boil in a large saucepan over high heat. Meanwhile, sift 2 cups chickpea flour into a medium bowl and whisk in 1 teaspoon kosher salt. Generously coat an 8- or 9-inch square or round baking pan with olive oil.

While whisking constantly, slowly pour the chickpea flour mixture into the boiling water. Reduce the heat to medium-low and cook (be careful, it may bubble and splatter!), whisking constantly and reducing the heat if needed, until the mixture looks like a glossy, sticky cake batter with some small lumps, about 20 minutes. Taste and season with more kosher salt as needed.

Pour the mixture into the baking dish and immediately smooth the top with an offset spatula. Let cool completely, about 90 minutes. (Alternatively, let cool on the counter for 15 minutes, lightly cover with plastic wrap, and refrigerate for 30 minutes to speed up the cooling process.)  

When you are ready to fry, invert the baking dish onto a cutting board to remove the slab from the pan. Cut the slab in half. Cut each piece crosswise into 3/4-inch-thick pieces (you can also cut them thinner or thicker if desired).

Heat 1 1/2 cups olive oil in a large skillet over medium-high heat until 350ºF. Working in batches of 5 or 6, add the panisse to the oil and fry, flipping once, until golden-brown all over, about 2 1/2 minutes per side. Transfer to a paper towel-lined plate. Sprinkle with kosher salt, flaky salt, or freshly ground black pepper. Enjoy with Sriracha mayo or harissa mayo, with a lemon wedge for squeezing, or your favorite dipping sauce.

Panelle (Sicilian Chickpea Fritters) are typically served as a street food in Palermo, either on their own or in a panino with a drizzle of freshly squeezed lemon juice.

Panelle Recipe (Sicilian Chickpea Fritters)

coarse sea salt or kosher salt

parsley

Vegetable or canola oil (for frying)

Place the chickpea flour, water, and salt in a medium sized sauce pan and whisk until smooth. Set over medium heat, and whisk constantly as the mixture slowly heats. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth, thick and starts to pull away from the sides of the pan, about 5 minutes. Remove from heat and stir in the parsley.

Pour the mixture onto a parchment covered baking sheet (approximately 12” x 15”) and spread it quickly with a spatula, before it cools and sets, so it fills the pan in an even layer, about ¼ inch thick.  Let cool in the refrigerator for approximately an hour, until completely firm.

Once cooled, cut into squares with a sharp knife. Carefully lift the cut pieces from the pan with a spatula or your hands.

To fry the panelle, pour enough canola oil into a wide heavy skillet to cover the bottom to a depth of 1/2 inch, and set over medium heat. When the oil is hot, fry the panelle about 3 minutes, until the underside is crisp and golden, then flip and brown the other side about 2-3 minutes more.

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Top 3 panelle recipes from across the web

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Panelle Recipe

Panisse Recipe

Panelle Recipe (Sicilian Chickpea F...

The most viewed panelle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine