Sicilian Chickpea Fritters (Panelle)
These crispy Sicilian chickpea fritters, called Panelle, are simple to make and even easier to eat. These traditional fritters are made with just chickpea flour, water and salt, then sliced and fried until golden brown.
Servings: 20 panelle pieces
Calories: 46kcal
Ingredients
- olive oil for oiling the pan and frying
- 2 cups chickpea flour ceci or garbanzo bean flour
- 2 teaspoons kosher salt
- 4 cups water
- Flaky sea salt for finishing
- Lemon wedges for serving, optional
Instructions
- Line a half sheet pan (18”x13”) with parchment paper, then rub all over with olive oil.
- In a medium saucepan, whisk together the chickpea flour, salt and water until smooth with no lumps remaining.
- Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon.
- Continue cooking and stirring vigorously for about 8-10 minutes until the mixture becomes very thick and starts to pull away from the sides of the pan.
- While the mixture is still hot, quickly pour the mixture onto the prepared sheet pan and spread it evenly to about ¼-inch thickness using an offset spatula or knife. You will need to work quickly as the mixture stiffens up as it cools.
- Allow it to cool completely, then refrigerate until firm, about 30 minutes to an hour.
- Once firm, cut the panelle into squares or rectangles (about 3x3 inches is traditional).
- Heat about ½ inch of oil in a large, cast iron skillet or heavy-bottomed pan over medium-high heat until it reaches about 350°F.
- Carefully slide a few panelle into the hot oil, being careful not to crowd the pan. Fry until golden brown, about 2-3 minutes on each side.
- Remove with a slotted spoon and drain on paper towels. Sprinkle with flaky sea salt as soon as they come out of the oil.
- Serve hot with lemon wedges for squeezing over the top.
Notes
- Cook the chickpea batter over a slow gentle simmer to avoid lumps and ensure a smooth texture.
- Don’t rush the thickening step, especially if its your first time. It should resemble stiff polenta and pull cleanly from the sides of the pan.
- Refrigerate fully before slicing to get neat, clean cuts.
- Don’t skip greasing the parchment paper. It prevents sticking and makes spreading easier.
Nutrition
Calories: 46kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 243mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Calcium: 7mg | Iron: 1mg
