the panelle. These fritters made with chickpea flour represent, along with arancine and sfincione, Palermo street food par excellence. It is delicious, rich, just made pancakes with creamy chickpea flour, water, Salt, parsley and pepper. And then, completely and naturally gluten. In Sicily, The chickpea fritters are eaten regularly in a soft bun and covered with sesame seeds, or simply with a little hot’ salt and lemon juice. Of course the best thing is to eat the fritters Palermo walking through the streets of the market Ballarò, as I suggest in my journey to discover the Arab-Norman Palermo, but if you can not go there in time for dinner, then touches you prepare at home. It is really simple to make, try: on my You Tube Channel you will also find the VIDEO RECIPE step of panelle chickpea, with some tricks to prepare them to perfection and, If you like, you can subscribe to receive email all my video recipes. Have a good day!
Panelle CHICKPEAS Palermo (doses for about 40 Panelle)Print This
- 500 grams of flour
- 1,5 liters of water
- chopped parsley, just enough
- salt and pepper, just enough
- peanut oil for frying, just enough
To prepare fritters of chickpea Palermo, place in a large casserole chickpea flour and slowly add cold water, beating well and fast with a whip, so as not to form lumps.
When flour and water are mixed forming a cream, add salt and bring to the boil over low heat: the mixture will have to cook for at least 30 minutes. You should always mix and on the bottom, as for the polenta, because otherwise the mixture tends to attack. As it begins to come away from the sides of the pot, will be ready.
Add the pepper and chopped parsley. If necessary, season with salt. Spread the mixture for chickpea fritters on kitchen counter lined with parchment paper and, using a spatula, bring it to a height of 3-5 mm at most. Allow to cool completely.
Once the mixture has cooled, cut Panelle chickpea into rectangles of about 5 centimeters by 6. Fry the fritters Palermo in abundant seed oil. Serve hot, with some piece of lemon. Bon appétit!
THE PAIRING: For a classic Sicilian street food like the panelle, We suggest a fine pairing: the Prior, a winery in Valdobbiadene prosecco superiore Docg Banda. I'm used’ a prosecco Brut with hints of fruits like Green apples and citrus fruits, ideal for the aperitif and perfect with fried fish and the soft creamy chickpea flour.