The panelle typical Palermo recipe is strictly fried.
The panelle are crispy fritters made from chickpea flour, water, and salt, often flavored with parsley.
They are cooked like polenta, spread on smooth surfaces, left to cool, and then cut into rectangles or discs before being fried in hot oil.
Traditionally served in a sesame-seeded mafalda roll, often accompanied by cazzilli (potato croquettes), they represent an irresistible and popular snack in the markets and alleys of Palermo.
Panelle have roots in the Muslim domination of Sicily. The Arabs introduced chickpea cultivation and techniques to transform them into flour, the base of many local preparations.
Initially, the chickpea dough was cooked and consumed like polenta. Only later did the people of Palermo start to fry the dough, giving birth to the panelle as we know them today.
Today, the Palermo panelle are an icon of Palermo’s gastronomic culture, passed down from generation to generation and sold by typical panellari, street vendors that dot the city.
Alright, enough talking, let’s get to the recipe!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for panelle recipe
- 14 oz Chickpea flour
- 2 tbsp Extra virgin olive oil
- 1 tsp Fine salt
- 5 cups Water (cold)
- 1 sprig Parsley
- 1 tsp Black pepper
- 6 cups Peanut oil
Tools
- 1 Frying pan
Preparation of panelle finger food recipe
To prepare the panelle finger food recipe, place the very cold water in a large pot and sift in the chickpea flour with the heat off.
With the help of a whisk, stir to incorporate the flour and prevent lumps from forming. Season with salt and pepper and turn the burner on to medium-low heat.
Cook the chickpea flour, always stirring with a whisk as if it were polenta, keeping the heat low or medium, for about 30 minutes. When the mixture begins to thicken, add the chopped parsley.
From the moment it starts boiling, do not stop stirring. Once cooked, remove from heat and spread it on a shallow baking sheet with a thickness of about 1/4 inch.
Smooth the surface and let it cool, then cut your panelle into diamonds or squares.
Heat plenty of frying oil and fry the panelle finger food recipe, a few at a time, a few minutes per side until they are golden and the surface becomes crispy. Drain them on kitchen paper.
Your panelle are ready. You can fill a sandwich like the Palermo style or eat them as is, like chickpea chips. I guarantee they are delicious and..
ENJOY YOUR MEAL
Notes
The panelle finger food recipe should be eaten as soon as they’re made. However, you can prepare the dough, place it on a tray, cover it with plastic wrap, and leave it in the fridge until the next day to cut the panelle and fry them on the spot.
If you’d like to see other types of recipes RETURN TO HOME
