Panelle – Sicilian Chickpea Fritters

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Last Updated on May 20, 2020 by Chef Mireille

Panelle – Sicilian Chickpea Fritters

This Sicilian street food are the perfect gluten free snack to serve at your next party. Perfect for holiday parties and Football Sunday!
 

Panelle - Sicilan Chickpea Fritters

It’s holiday season, which means it’s time for holiday parties. Are you looking for a great snack to serve at your next holiday party. Well panelle is your answer – a snack that almost anyone can eat, regardless of dietary restrictions.

Vegetarian, vegan and gluten free, this Mediterranean snack will be an instant crowd pleaser. The only thing is that it should be served warm. It loses it’s oomph when it chills! However, you can fry them first and then reheat in the oven as needed. I actually preferred the reheated ones from the oven to the freshly fried ones, They were crispier.

These fritters are popular in different regions of Italy and France, with slight variations in shape and sometimes ingredients. Panelle are shaped as crescents or rectangles in Sicily. In Genoa and Nice, they are cut into thick slices almost like French Fries, where they are called panissa. In Nice, they are sometimes also made with cornmeal. In Genoa, parsley isn’t utilized. The French version known as panisse is sweet. There they are cut into round shapes and instead of parsley, they are sprinkled with sugar and served with jam.

Before we get to today’s recipe, let’s check out some other savory snacks!

Snack Recipes

See also  Scallion Pancakes

When you get to Sicily, don’t forget to try this popular street food!

Panelle - Sicilan Chickpea Fritters
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Panelle – Sicilian Chickpea Fritters

These Vegan and Gluten Free fritters are perfect for tea time
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: Italian
Servings: 8
Calories: 117kcal

Ingredients

  • 2 cups chickpea flour
  • 1 teaspoon salt plus more for sprinkling
  • ½ teaspoon ground white pepper
  • 2 tablespoons finely chopped parsley
  • oil for frying

Instructions

  • In a saucepan, combine chickpea flour and 3 cups water. Stir until very smooth.
  • Cook on medium heat for 5 minutes, stirring continuously with a whisk to avoid lumps.
  • Add salt, pepper and parsley. Continue cooking, stirring continuously for another 5 minutes until the consistency is like a thick porridge.
  • Transfer to a lightly oiled surface or dish. Spread in a layer about ½” thick.
  • Leave to cool and set.
    making Panelle - Sicilian Chickpea Fritters
  • Cut into rectangles or use a half moon shaped cookie cutter and cut into crescent shapes.
  • Heat enough oil for deep frying.
  • Add panelle and fry until golden brown.
  • Drain on paper towels and sprinkle with a little more salt, as soon as it comes out of the oil.
  • Serve warm.

Nutrition

Calories: 117kcal | Carbohydrates: 17g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
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See also  Purple Yam Milkshake

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. harini

    Just like Usha mentioned, The moment I read the procedure, It reminded me of kandvi , but a deep fried version if it exists at all 🙂 Very tempting and doable as well.

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