This is a Sicilian original. Chickpea flour fritters are quintessential to Palermo street food. It can be eaten alone, but traditionally it is eaten sandwiched in bread. Specifically a sesame seed topped semolina roll.
Ingredients
- 500g chickpea flour
- 1.5 L water
- Salt & pepper
- Oil for frying
Preparation
- Put the chickpea flour & some salt into a large sauce. Slowly add the cold water while whisking briskly as you pour to avoid lumps forming. Turn on heat (Medium/medium-high) bring to boil, simmer 15 minutes. Stirring constantly so that it will not stick to the bottom of the pan. You will know when it is ready when the dough pulls away from the sides of the pot. (Similar to a polenta or cream-of-wheat).
- Add pepper & if desired some chopped parsley or wild fennel/dill to taste.
- Spread mixture on counter lined with parchment. Spread with knife or spatula. You can cover with another layer of parchment or waxed paper and smooth with a rolling pin. Desired thickness is 3mm or 1/8-14”. Allow dough to cool. Cut into rectangles or triangles.
** Note: you will want to spread the Panelle dough out quickly while it is still hot. Once it cools you can not reshape it!
5. Heat frying oil. Add the pieces of dough to the heated oil a few at a time. Do not over crowd. Fry to golden. They will puff. Remove from oil and place on paper towel to drain. Salt as desired. Continue to fry in batches until all of the dough is cooked.
6. Serve while hot with lemon wedge.
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