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Sicilian Panelle served on a sesame roll with fresh lemon, traditional Palermo-style chickpea fritters.
matthewcutolo

Sicilian Panelle

Traditional Sicilian Panelle made with chickpea flour, fried until crispy, and served on a sesame roll with fresh lemon.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 5 sandwhiches
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

For the Panelle
  • 3 cups water
  • 1½ cups chickpea flour farina di ceci
  • 2 tablespoons fresh parsley finely chopped
  • Salt q.b.
  • Neutral oil for frying
For Serving
  • 4-6 Sicilian sesame rolls
  • Lemon wedges
  • Additional sea salt q.b.

Method
 

  1. In a medium saucepan, slowly whisk the chickpea flour into the water until completely smooth. Season generously with salt.
  2. Cook over medium heat, stirring constantly, until the mixture becomes thick and begins pulling away from the sides of the pot, about 8-10 minutes.
  3. Remove from the heat and stir in the chopped parsley.
  4. Lightly oil a loaf pan and spread the mixture evenly inside. Let cool completely in the refrigerator, for a minimum of 1 hour.
  5. Remove from the loaf pan and cut into thin slices, approximately ¼-inch thick.
  6. Heat neutral oil to 350°F. Fry the panelle until golden brown and crispy on both sides.
  7. Transfer to paper towels and season lightly with salt.
  8. Pile the hot panelle onto a sesame roll. Finish with a squeeze of fresh lemon juice and serve immediately.