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BEST Homemade Panelle – Recipe 🇮🇹

Panelle are delicious chickpea fritters that are originally from Sicily. They are fried and typically served in antipasto platters and as a sandwich filling in between slices of crusty bread. They are a wonderful gluten-free snack! I like to add a little lemon zest to mine and I often squeeze fresh lemon juice on them right out of the fryer as well. These are very simple to make and the cooking process is similar to polenta! 

Ingredients:

  • 1 1/2 cups chickpea flour
  • 3 cups water
  • Kosher salt to taste
  • Fresh Italian parsley, finely chopped
  • 1 lemon for juice and 1 tsp grated zest
  • Vegetable oil for frying

Process:

  1. In a saucepan, add the chickpea flour, water, and about 1 tsp of salt. Stir and cook over medium heat. Whisk constantly until the mixture is smooth, thick and starts to pull away from the sides of the pan (about 5 minutes).
  2. Remove from heat and fold in the parsley and lemon zest. 
  3. Pour the mixture out onto a greased, rimmed sheet tray (9×13). Smooth it out so it’s even and about 1/4-1/2 inch thick. Note: You can use a silicone mat or parchment paper to line to the sheet tray as well. Let cool in the fridge for about an hour.
  4. Heat vegetable oil in a frying pan and prepare a separate sheet tray with paper towels for draining. 
  5. Slice the mixture into squares (it should be firm) and gently place a few at a time in the frying oil. Each side should fry for about 2 minutes or until golden brown.
  6. Remove from oil and place on the paper towel lined tray. Salt generously right out of the fryer and squeeze some lemon juice over if desired. 

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