Panelle are crispy, savory chickpea flour fritters, a staple vegan street food from Sicily, perfect served hot with a squeeze of lemon.
Panelle: Easy Vegan Sicilian Fritters
Panelle are crispy, savory chickpea flour fritters, a staple vegan street food from Sicily, perfect served hot with a squeeze of lemon.
Ingredients
- 1 cup chickpea flour (farina di ceci)
- 2.5 cups water
- 1 tsp salt
- 0.25 tsp black pepper optional
- 2 tbsp fresh parsley chopped
- 3 cups vegetable oil for frying
- 2 lemons cut into wedges for serving
Instructions
- In a medium heavy-bottomed saucepan, whisk together the chickpea flour, water, salt, and optional black pepper and chopped parsley until smooth and lump-free.
- Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or whisk, for 5-7 minutes, until the mixture thickens considerably and pulls away from the sides of the pan, forming a thick paste.
- Immediately spread the hot mixture evenly onto a parchment-lined baking sheet or several flat plates, about 1/4 inch (0.6 cm) thick. Ensure it's as flat and smooth as possible.
- Let the mixture cool completely and firm up, which will take about 30 minutes at room temperature. Once firm, cut the panelle into desired shapes, typically rectangles or diamonds.
- Heat the vegetable oil in a deep frying pan or skillet over medium-high heat to 350-375°F (175-190°C). If you don't have a thermometer, a small piece of panelle should sizzle immediately when dropped in.
- Carefully fry the panelle in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried panelle with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve the panelle immediately while hot, accompanied by fresh lemon wedges for squeezing over.
Notes
For best results, use a heavy-bottomed non-stick saucepan for cooking the chickpea mixture. Ensure the oil is at the correct temperature (350-375°F or 175-190°C) for optimal crispiness. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and make the panelle greasy. Serve immediately with fresh lemon wedges, and a sprinkle of chopped parsley or a dash of black pepper can also be added to the mixture for extra flavor.
