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!
- 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
- 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).
- Remove from heat and fold in the parsley and lemon zest.
- 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.
- Heat vegetable oil in a frying pan and prepare a separate sheet tray with paper towels for draining.
- 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.
- 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.