Panelle recipe
A Crispy Fritter Street Snack Recipe of Arabic origin from Palermo, Sicily. Serve in a Typical Sicilian Bread 'Mafalde' and Eat like a Sandwich.
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Servings: 20 panelle
Calories: 699kcal
Ingredients
- 300 grams chickpea flour
- 900 grams water
- 1 teaspoon salt
- 1 lemon
- vegetable oil
Instructions
- Pour the chickpea flour into a saucepan, add the salt, and mix. Add the water little by little and mix it with a whisk until the mixture is lump-free.
- Thicken the mixture over medium heat for a few minutes, stirring constantly with the whisk. It should form a sort of polenta that comes off the sides of the pot. The mixture must be compact and not liquid!
- Transfer the mixture to a cutting board lined with parchment paper.
- Spread with a knife to a thickness of 0.25 inches.
- Let it cool at room temperature for about 20 minutes.
- Lay a second sheet of parchment paper on the surface and roll out with a rolling pin without squeezing, but just to create a uniform surface.
- Shape the edges so as not to waste dough and let it cool completely before cutting your squares. Use a square or rectangular cookie cutter. Circles are also good, or you can simply use a knife.
- Fry in plenty of oil in a large pan for about 2 minutes without turning.
- Drain on absorbent paper, sprinkle with salt, and if you prefer, squeeze a few drops of lemon juice over it.
Notes
If you prefer a less oily variation, you can bake panelle in the oven at 400°F on parchment paper for about 15 minutes, then turn on the broiler for the last few minutes.
Nutrition
Calories: 699kcal | Carbohydrates: 105g | Protein: 41g | Fat: 12g | Saturated Fat: 1g | Sodium: 2482mg | Potassium: 1565mg | Fiber: 19g | Sugar: 20g | Calcium: 114mg | Iron: 9.2mg
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