A popular find in the streets of Sicily and a favorite snack while on the go. They are normally served in traditional Sicilian sesame rolls known such as a Mafalda or Muffoletta.
Pane e Panelle
Makes 8 servings
1 1/2 cups of chickpea flour
5 cups of room temperature water
2 tablespoons fresh parsley, chopped
Vegetable oil for frying
Salt and pepper to season
Pane e Panelle (ph Habemus Fame)
Making the Panelle batter:
In a large saucepan, sift the flour into the room temperature water, continuously stirring with a whisk to avoid any lumps.
Once mixed, heat batter over medium heat and continue to stir with a wooden spoon until mixture thickens up, similar to a pancake batter or polenta consistency, about 10 minutes.
Remove from heat and add a pinch of salt and pepper along with the parsley, mixing well.
Preparing Panelle for frying:
Immediately spread the batter mixture onto a wooden board or metal tray to a thickness of 1/4" thick (you can also cover with parchment paper and use a rolling pin to flatten to the 1/4" thickness).
Let the dough cool down for at least 2 hours.
Once cool, cut the sheet of Panelle to 3" x 3" squares.
Heat enough oil in a deep frying pan to fully cover Panelle. Heat the oil to 340°F.
Test to verify if the oil is hot enough by dropping a small piece of the Panelle mixture into the oil. It must be bubbling vigorously.
Using a slotted spoon, carefully drop each square of Panelle into the hot oil, careful to not overcrowd the pan.
Cook each square until both sides are golden brown.
Transfer to a paper towel to drain.
Serve the Panelle stacked inside a sesame bread roll.