Best Panelle Sicilian Chickpea Fritters Recipes

Panelle (Sicilian Chickpea Fritters) image

Provided by lacucinadinadia

Time 1h10m

Yield 40

Number Of Ingredients 6

3 cups chickpea flour
salt to taste
6 cups water
1 tablespoon chopped fresh parsley, or to taste
ground black pepper to taste
1 quart vegetable oil, or as needed

Steps:

Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
Add parsley and a bit of pepper. Adjust salt if needed.
Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4.1 g, Fat 2.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 0.7 g

Chickpea Fritters (Panelle) image

Yield Makes 10 servings (as part of antipasti)

Number Of Ingredients 8

3 cups water
2 cups chickpea flour (see note)
1 teaspoon coarse sea salt (preferably Sicilian)
2 1/4 to 2 1/2 cups olive oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano
Special Equipment:
Parchment paper; a deep-fat thermometer

Steps:

Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end.
Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2 1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes. Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.
Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4-inch-thick slices for panelle.
Preheat oven to 300°F.
Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.
Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.