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PanellePanelle: 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.

Ingredients(serves 4):

  • 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.

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