Metric:
Vegetable Oil
( as needed )
1.5L. Water
( cold )
500gr Chickpea Flour
10gr Chopped Parsley
10gr Salt
Pepper
( to taste )
Panelle ( Sicilian Chickpea Fritters ) Recipe
Recipes > Italian Recipes > Italian Starters Recipes > Italian Panelle Recipes
TRADITIONAL ITALIAN RECIPE: Have you ever had Panelle?
The first time I had them was in 1993. I was about 10 and travelled to Sicily with my relatives. Actually, the only memory I have left of that particular night, the night I tried Panelle, was the night I vomited in my cusin's car, while driving down San. Mauro Casterverde back to Cefalu'.
It wasn't because I hate Panelle, but a series of things. Marshmellows first of all. I remember that night I bought those dried old Marshmellows from a street vendor. Then, the way back to Cefalu' didn't help either. San Mauro Castelverde is at an Elevation or 1,050 m (3,440 ft) and the way back is filled with hairpin turns. I remember about Panelle because that was the last thing I hate that night... and the first one that came back up in the car! :D
Similar to the southern French socca, this Sicilian chickpea fritter is crispy, savory, and simple to make. It may be known as a street food, but this tasty snack also works well on a lunch or dinner plate.
Panelle is made from a basic mixture of water and chickpea flour cooked into a porridge (like polenta), and then cooled until firm, cut into pieces, and fried in olive oil.
Sicilians love to fry things. Not like American southern fried chicken, but gently, like Japanese tempura. In Sicily, there is a rich culture of fried snacks, of which arancine (deep-fried rice appetizers) are the most famous. Panelle are a close second. They are sold at “fry shops” all over the island.
Chickpeas are one of the Mediterranean’s oldest known harvested pulses, and are a mainstay of the cuisines bordering the sea.
True panelle don’t usually have added extras except for chopped flat-leafed parsley but by introducing a knock-out quality melting cheese like Scamorza and some chili and cumin puts panelle up a notch from street food to posh picnic, light lunch or drinks’ party bites without making the recipe complicated or deviating too much from its origins; Scamorza and chili both being key Sicilian ingredients.
In Palermo, the true home of the panella, these chickpea fritters are served in a panino and are considered an Ur-alt fast-food, not to mention a staple of cucina povera, everyday cooking for farmers’ and labourers’ households. It’s grabbed kerbside and in markets like Palermo’s famed Vucciria. I suppose to an Anglophone, panelle are the Sicilian’s chip butty. The chickpea I reckon has more going for it than a potato in bread, given its protein.
Cheap, tasty and turned into an accompaniment to BBQs or as a light meal (breakfast perhaps too), panelle made from canned peas make a fritter with a thicker, coarser texture than those you’d find in Viccuria. I am not a fan of deep-pan frying so found it easy enough to toss coat in a polenta crust to emulate a fried, crisper outer.
There’s something north African about this bite too, I feel.
La Vucciria
The most famous Palermo market is the Vucciria market. In the local dialect, Vicciria means “voices” or “hubbub” which is certainly one way to find the market – just listen for the noise as everyone haggles back and forth! It flows through the side streets around the Piazza San Domenico.
The Vicciria market is open Monday through Saturday from around dawn until 2 pm (like most of the markets in the city). All kinds of fresh seafood, herbs, and local produce are on offer, but you’ll need to go before 10 am to get the best options on those goods. Souvenirs and local handcrafts are also offered at the Vicciria market.
Skill Level:  |
Time: 1 Hour |
Price:  |
Makes: 50 Panelle |
Ingredients:
| Conversions |
Directions:
01 - Pour the Water in a large saucepan and sift in the Chickpea Flour.
02 - Stir the Flour and the Water vigorously until all lumps are broken and the mixture is smooth and clear.
03 - Once the Water-Flour mixture is ready turn the heat on to medium and add Salt and Pepper. Keep stiring, constantly untill it starts boiling.
04 - Remove the pot from the heat and add the parsley. Stir to mix.
05 - Take a spoonful of the mixture and spread it on a plate, or inside cookie cutters. You will need quite a lot of plates, so you can even use a large board or an oven tray.
06 - Let the Panelle harden for about 15-30 minutes. When the Panelle have hardened cut them into pieces or remove them from the cutters and fry them until nice and golden brown.
07 - Drain the Panelle and place them on kitchen paper to remove the excessive oil.
Notes:
- You can also use an electric blender to break all the lumps at point number 02.
- Be careful, the Water-Flour mixture hardens very quickly
- Traditionally Panelle, are served in round or oval sesame seed buns.
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