Panelle for MLLA # 57

 la ricetta in italiano qui

Panelle are a Sicilian gastronomic specialities, mostly from Palermo.
They are gorgeous fritters made from chickpea flour. You can any aromatic herb you like, chopped parsley is the most classic, and they nicely suit for a snack or an aperitif.

They are considered street food because they can be purchased in typical kiosks along the city roads, where are served as a sandwich: a round and soft sesame bun, called mafalda, stuffed with a hot panella. But you can enjoy often other fried delicacies in these kiosks, Palermo is worthing a visit just only for that!

Ideal with ham, salami and cheese, we enjoed them last Saturday with friends as an apeirtif with sparkling fresh Prosecco :-).

 

 You need:

500 g chickpea flour
1 litre and a half cold water
salt/pepper
a tbsp extra-virgin olive
peanut oil for frying

 

Sift flour into a tall casserole, preferably nonstick.
Combine the cold water little by little, stirring continuously with a whisk to avoid lumps.
Add a tablespoon of extravirgin olive oil and set the casserole on fire, cooking (and stirring quite often to avoid lumps) till the dough keeps separating from the edges of the pan.
Pour the batter on an oiled marble surface, or onto a large greased tray, and spread it in a layer an inch thick. Allow to cool thoroughly (I did in the morning for the evening and when cold I covered with a damp kitchen towel), then cut into diamonds or triangles and deep fry them until golden brown in hot oil.
Drain on paper towels and serve immediately.

 

This recipe goes to Padmajha of Seduce you Tastebuds who's hosting MLLA # 57, a montly event created long time ago by Susan about legumes' world and now carried on by Lisa.