Panelle

Panelle: Panella are Sicilian fritters made from gram flour and other ingredients. They are a popular street food in Palermo and are often eaten between bread or on a roll, like a sandwich. Panelle are believed to be of Arabic origin. They are called Panella or paneddi in Sicilian language.

Ingredients(serves 4):

• 1 cup chickpea flour
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp olive oil
• Vegetable or olive oil for greasing and frying
• 1 lemon, cut into wedges
• Water, as required

Method:

• Bring 2 cups water to a boil in a small saucepan.
• Put the chickpea flour in a large bowl.
• Gradually add the boiled water to the bowl with the chickpea flour, whisking constantly.
• Whisk vigorously to prevent lumps.
• Scrape the mixture back into the saucepan used to boil the water.
• Sprinkle with salt and freshly ground black pepper.
• Bring the mixture to a boil.
• Reduce the flame to a gentle simmer.
• Stir in 2 tablespoons of olive oil.
• Cook for just over a minute.
• Grease an 8-by-8 baking dish or a quarter sheet pan with some oil.
• Scoop the chickpea mixture onto the sheet pan.
• Spread it into an even layer.
• Loosely cover the tray with parchment or plastic wrap.
• Let it cool down to room temperature.
• Refrigerate for at least 30 minutes, or up to 24 hours.
• Put at least 1/4 inch oil in a large skillet over medium heat.
• Heat the oil to 250°C.
• Cut the chickpea mixture into squares (about 1 inch X 1 inch) or rectangles (about 1 inch X 2 inch).
• Blot any excess moisture with a paper towel.
• Working in batches, gently drop them into the hot oil.
• Cook, rotating them occasionally until they’re golden all over, takes about 3 to 4 minutes.
• Drain Panelle on paper towels.
• Immediately sprinkle with salt and lots of freshly ground black pepper.
• Serve hot, with lemon wedges.

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