Global Vegan Street Eats
Panelle are traditional Sicilian chickpea fritters, a beloved street food from Palermo. Naturally vegan and gluten-free, these crispy, savory delights are simple to make and incredibly satisfying as a snack or light meal.
Ingredients
- 1 cup chickpea flour sifted
- 2 cups water cold
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley finely chopped (optional)
- 4 cups vegetable oil for frying (or as needed)
Instructions
- In a medium saucepan, whisk together the chickpea flour, cold water, salt, and black pepper until smooth and lump-free.
- Place the saucepan over medium heat, stirring constantly with a wooden spoon. The mixture will thicken quickly. Continue stirring for about 8-10 minutes until it forms a very thick, smooth dough that pulls away from the sides of the pan. It should resemble a thick polenta.
- Remove from heat and stir in the optional chopped parsley.
- Immediately spread the hot dough onto a lightly oiled baking sheet or a clean, flat surface to a thickness of about 1/4 inch (about 0.6 cm). Use an offset spatula or knife to smooth the top. Allow it to cool completely, about 30 minutes to 1 hour, until firm.
- Once firm, cut the panelle dough into rectangles, squares, or diamond shapes, approximately 2x3 inches (5x7.5 cm).
- In a large heavy-bottomed pan or deep fryer, heat the vegetable oil to 350-375°F (175-190°C). Fry the panelle in batches, being careful not to overcrowd the pan, 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 hot with lemon wedges.
Notes
Serve Panelle immediately with a generous squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley or mint. They are traditionally enjoyed plain, in a soft sesame roll (mafalda), or alongside other fried treats. For a touch of heat, add a pinch of red pepper flakes to the batter.