Jul 13, 2010

Panelle - Chickpea flour fritters

The pancake-thin chickpea flour fritter is a trademark of western Sicilian eating. To savor this dainty fried carb fest at its best, locals eat panelle as a sandwich filler, stacked between two slices of crusty homestyle bread. But no one will frown at you for scoffing them as is, simply sprinkled with salt.

Image © agrodolce.it

Sicilian friggitorie (shops that fry and sell several kinds of food) and street food vendors, cut their panelle in irregular squares. I like to make mine round, but you can shape them however you like, of course.

400 g (2 cups) chickpea flour
1 liter (4 cups) water
3 tablespoons Italian flatleaf parsley, finely chopped
Salt
Vegetable oil for frying
An empty soda tin with the ends cut off 

Place the chickpea flour, water and salt in a large stewpot over medium heat, and stir until the mixture hardens to porridge-like consistency. Let it cool briefly before pouring it over a flat work surface. Sprinkle some chopped parsley, level the "dough" evenly and let it rest. 

Use the bottomless soda can to cut round panelle, and fry them in small batches, in abundant peanut or sunflour seed oil until golden on both sides.

Fish them out and blot the panelle on a paper towel before serving hot with sesame rolls or casareccio bread and chilled dry, white wine.

I love street food, don't you?

21 comments:

  1. Now that looks like a treat to enjoy! Thank you for sharing:)

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  2. Yes, I love street food too, and any little bite actually! I would add some olives, salamis and maybe a tomato and cucumber salad to make this a meal. Now I need to find where I can buy chick pea flour. Ciao, bella!

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  3. Does that ever look satisfying. I bemoan the lack of Street Food in my area. I have been meaning to experiment with chickpea flour and this may be the impetus I need. It's carbs, it's fried and somehow it manages to look light!

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  4. I can't quite imagine how that would taste, but I can see that it might be quite addictive... Hope you are doing well!! Love, Silke

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  5. Excellent! This is something that I can eat, I think I will rush out and buy me some farina di ceci!!!

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  6. Such a treat for the eyes and palate.

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  7. I don't think they would even make it to the table. My family would eat them right out of the oil!!!! Grazie!!

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  8. I had a good friend who had a little restaurant in Brooklyn. he made panelle and served them as sandwiches topped with ricotta! Delicious!

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  9. i do love street food...

    would be intrigued to try these...

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  10. OMG - does this sound tasty. thank u 4 the recipe - i can do this. far from Sicily but oh so close - i can smell it now.

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  11. what a recipe! i wouldn't have guessed the "dough" would be cooked like porriage! (i know i spelled that wrong: it's been a long day. forgive me, spellcheck)

    i LOVE this. i said months ago that i want to start a folder just of your recipes, and now is the time.

    now you're going to have to put up with my chatter because i'm hoping to stop by regularly. :)

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  12. eleonora,

    i adore street food too - as well as carnival food (of course everything is fried as it should be!)

    panelle sounds scrumptious - who can beat fried chickpeas between two slices of bread? - carbfest indeed - yum!!

    p.s. am going now to read your previous post on gelato - my mouth is watering already!

    xo

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  13. Yummie! oh yes! street food, makes me happy. I want one fritter right now.

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  14. I do love street food. There's something wonderful and slightly daring about buying your food from a vendor outdoors and then eating it while watching life stroll by you.

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  15. This looks tasty! As soon as it cools down here a bit, I'll have to try it. Thanks.

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  16. Ooooh - I need to hit the streets for a snack
    :-)

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  17. Thank you all for your visit and for leaving such great comments. I'm glad many of us agree on the shared love for street food. Panelle sandwiches are by far the most sinful!

    Have a great weekend!

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  18. We ate "pane, panelle, croquette" at the Balerò Market in Palermo. It was absolutely to die for.

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  19. Bob & Rosemary~
    I love Ballarò, such energy, so much going on, aromas, voices... and fried things!!!
    Glad to see you back here, my friends.

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  20. Lola!
    Bob gave me a gorgeous pasta maker for Christmas and now I see that I could have done it without it! But your recipe sounds fantastic and I will have to try it out. I love your writing too - I feel as if you are sitting next to me telling me what to do! (wish you could!!)
    Ciao bella!
    Rosemary

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Ciao
Eleonora

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