Yield: 4 appetizer-size servings
Active Preparation Time: 15 min
Chilling time: 30 minutes
Cook time: 25 minutes
Total Time: 1 hour and 10 minutes
These irresistible Sicilian fritters epitomize “cucina povera” and represent
the iconic street fare of Palermo. Panelle are thought to have been
introduced to Sicily by Arab invaders in the 9th century. Naturally gluten-
free, these nutritious fritters can be served as an appetizer with a wedge
of lemon or served as a more substantial lunch with a dollop of fresh
ricotta cheese and toasted gluten free bread.
Ingredients:
1 cup garbanzo bean flour
2 cups water
1 tablespoon olive oil (more for greasing
pan)
1 teaspoon salt
½ teaspoon fresh rosemary leaves
1 handful of chopped Italian parsley
Oil for frying
Grated pecorino romano cheese or flaked salt (optional)
Lemon wedges
Instructions:
Line a baking sheet with parchment paper, and brush liberally with oil.
Heat water in a medium size saucepan over medium-low heat. Add salt,
rosemary and tablespoon of olive oil to water.
Slowly add garbanzo bean flour to water, whisking constantly and
ensuring that no lumps form or remain. Continue whisking mixture for
approximately 8 minutes until mixture has thickened and resembles
cooked polenta. The mixture will be thick and will leave a “path” when
whisked away from the side of saucepan. Add parsley and continue to
whisk for an additional minute.
Using an oiled spatula, quickly scoop out cooked garbanzo mixture onto
prepared pan. With oiled spatula, spread mixture into a rectangle,
approximately ½ inch thick. Using a separate oiled spatula, smooth top
and push in sides of rectangle to form a nice edge. Chill in refrigerator
for 30 minutes.
Preheat oven to 300 degrees.
Remove from refrigerator and using a sharp knife, cut into 2 inch squares.
Heat a liberal amount of oil in a large fry pan until oil is hot. Place panelle
squares in frying pan, spacing squares at least 1 inch apart. If they are
placed too closely, they will not puff slightly during frying. Fry until golden
brown on both sides. Remove with slotted spoon and dredge on paper
towels.
Depending on the size of your frying pan, you may need to cook in two
batches. If so, place the first batch of panelle in the preheated oven.
Serve with lemon wedges, sprinkle with romano cheese or flaked salt, and
watch them disappear.
Shortcut:
Tight on time? We recently discovered that Whole Foods carries a “chickpea tofu” which is basically a ready to use version of panelle batter. Simply cut into the desired shape and pan fry.
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