Panelle
Manuela Zangara shares her panelle recipe – a popular Sicilian street food of Arabic origin. Not only are these chickpea-based fritters utterly delicious, but they're also vegan. Don't make the panelle mixture more than twenty-four hours before frying them, or they won't crisp up properly.
Ingredients
Panelle
- 400g of chickpea flour
- 2 tbsp of parsley, chopped
- salt
- pepper
- white bread rolls, to serve
- vegetable oil, for deep-frying
Equipment
- Deep fat fryer
Method
1
To make the panelle batter, whisk together the chickpea flour and 1.2l of water in a bowl, making sure you remove all of the lumps (you could also use a hand blender)
- 400g of chickpea flour
2
Transfer to a saucepan, add salt and pepper and place over a medium heat, stirring continuously with a wooden spoon. When the water is all absorbed and the mixture becomes creamy, add the chopped parsley, stir well and turn off the heat
- salt
- pepper
- 2 tbsp of parsley, chopped
3
Quickly spread the mixture onto flat baking trays with a wooden spoon. Make sure the sheet of chickpea batter is very thin (about 2mm or 3mm)
4
Allow the chickpea batter to cool and set completely, then cut each sheet with a knife into 6 slices. Place the panelle on a clean plate and keep them in the fridge until you are ready to fry them
5
Preheat a deep-fryer or deep pan of oil to 170°C
6
Deep-fry them in the oil until slightly puffed up and golden in colour. When ready, put them on a plate covered with kitchen paper to drain any excess oil
7
Serve hot with a sprinkle of salt and pepper inside a warm bread roll
- white bread rolls, to serve
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Panelle
