Panelle: Panella are Sicilian fritters made from gram flour and other ingredients. They are a popular street food in Palermo and are often eaten between bread or on a roll, like a sandwich. Panelle are believed to be of Arabic origin. They are called Panella or paneddi in Sicilian language.
- 1 cup chickpea flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- Vegetable or olive oil for greasing and frying
- 1 lemon, cut into wedges
- Water, as required
- Bring 2 cups water to a boil in a small saucepan.
- Put the chickpea flour in a large bowl.
- Gradually add the boiled water to the bowl with the chickpea flour, whisking constantly.
- Whisk vigorously to prevent lumps.
- Scrape the mixture back into the saucepan used to boil the water.
- Sprinkle with salt and freshly ground black pepper.
- Bring the mixture to a boil.
- Reduce the flame to a gentle simmer.
- Stir in 2 tablespoons of olive oil.
- Cook for just over a minute.
- Grease an 8-by-8 baking dish or a quarter sheet pan with some oil.
- Scoop the chickpea mixture onto the sheet pan.
- Spread it into an even layer.
- Loosely cover the tray with parchment or plastic wrap.
- Let it cool down to room temperature.
- Refrigerate for at least 30 minutes, or up to 24 hours.
- Put at least 1/4 inch oil in a large skillet over medium heat.
- Heat the oil to 250°C.
- Cut the chickpea mixture into squares (about 1 inch X 1 inch) or rectangles (about 1 inch X 2 inch).
- Blot any excess moisture with a paper towel.
- Working in batches, gently drop them into the hot oil.
- Cook, rotating them occasionally until they’re golden all over, takes about 3 to 4 minutes.
- Drain Panelle on paper towels.
- Immediately sprinkle with salt and lots of freshly ground black pepper.
- Serve hot, with lemon wedges.
If you have any queries about this Panelle Recipe , please write down in comment box below