Pane e Panelle

Deep fried crispy chickpea fritters known as Panelle are the ultimate classic Sicilian style sandwich fillers. 

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 

(Chickpea Fritters)

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.