SICILIAN PANELLE: The Trick for Perfect Frying (Crispy Outside, Soft Inside and Lump-Free)

SOFT OR YELLOW PANELLE? THE SECRET IS SLOW COOKING SIMILAR TO POLENTA!

Panelle are the icon of Palermo street food alongside arancini and crocchè.

These delightful chickpea flour fritters should be delicious, golden and crispy outside, soft inside.

The main problem is that the dough, if not cooked well on the stove, doesn’t bind and the panelle tend to break or remain soft after frying.

We reveal the version of a Palermo street vendor: the key is to create a “chickpea polenta” by cooking the mixture slowly, then frying the squares obtained at the right temperature.

Following this Original Sicilian Recipe, you’ll make perfect panelle, ideal for the classic pane e panelle with a squeeze of lemon!

Nothing complicated or full of pitfalls, so if you want to make them at home follow this recipe and you’ll get the typical Sicilian panelle: delicious, golden and crispy outside and soft inside just like those sold in Palermo fry shops! For more SICILIAN recipes also see