Sicilian Chickpea Fritters
In order to truly understand Sicily you must learn to know not only about its wine, culture, traditions and food but you also have to experience what real street food is. Panelle, chickpea fritters, are a delicious exemple of traditional street food that you can find in any market in Sicily. They can be enjoyed as an appetizer or as a main course or a quick, tasty, filling snack in a panino.
– 225 grams of chickpea flour
– 750 ml water
– A handful of finely chopped fresh parsley
– vegetable oil (for frying and greasing)
– freshly ground black pepper
Bring water to boil in a saucepan. Lower heat and add chickpea flour in a slow and steady stream. Add parsley, salt and pepper. Stir constantly to avoid the formation of lumps and cook over low-medium heat for 15 minutes or until chickpea mixture has thickened and starts to inch itself away from the sides of your saucepan.
Pour mixture onto a lightly-oiled surface. Spread mixture out into a sheet with a thickness of no more than 6mm (1/4 inch). Leave to cool for at least an hour and cut into rectangles.
Alternatively, pour mixture into a lightly-oiled loaf-shaped container. Leave to cool for at least an hour, turn container upside down, remove container and slice the resulting loaf into thin slices with a sharp knife or cooking string held tautly.
Heat enough vegetable oil in a saucepan for deep-frying until the temperature is 170 degrees. Fry four panelle at a time for 1 and a half minutes or until evenly crisp and golden brown. Remove panelle with a slotted spoon onto a plate covered with absorbent paper towels. Serve hot in a panino as a snack or as an antipasto alongside some lemon wedges.
We love to match them with a jucy glass of Nero d’Avola.