The panelle chickpea flour: Sicilian original recipe. These fritters made with chickpea flour represent, along with arancine SICILIANE and sfincione PALERMO, Palermo street food par excellence. It is delicious, rich, just made pancakes with creamy chickpea flour, water, Salt, parsley and pepper. If you find it, you can replace the parsley with the wild fennel. And then, are completely vegan and gluten-free, perfect for feeding celiac or gluten intolerant. Like many RECIPES WITH CHICKPEAS.
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
In Sicily, the fritters of chickpea flour 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, perhaps along with some of my other SICILIAN 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 or wild fennel, to taste
- salt and pepper, to taste
- peanut oil for frying, to taste
Before preparing the palermitan chickpea panels, look carefully at my VIDEO RECIPE where I explain all the tricks for perfect panels. Put the chickpea flour in a large saucepan and slowly add the 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 (or chopped wild fennel). 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. Is’ 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.