Panelle

I absolutely love this Sicilian street food because it’s so simple and yet tasty. I can’t argue it’s healthy because it’s a fried food but chickpea flour does provide protein. These can be eaten alone, with a schmear of ricotta cheese or a dip or sauce such as Romesco sauce. In Palermo they often will eat a slice of Panelle as a sandwich inside a semolina roll.

Ingredients

• 2 1⁄3 cups chickpea flour

• 4 cups water

• Salt and black pepper to taste

• Optional add ins: crushed fennel seeds, orange or lemon zest

• Flavorless oil

Directions

Grease a baking sheet. In a saucepan, heat the water and chickpea flour over the stove and whisk constantly until mixture is thickened. This will take several minutes. Once thick, add salt, pepper and other mix ins if you choose. Pour mixture into the oiled pan and spread out evenly with a spatula. Let rest and set for 30 minutes on the counter. Once set, cut into squares.

Panelle in the pan, cut into squares

Heat oil in a high sided frying pan, enough to deep fry (probably a few inches of oil will do). Fry a slice as a tester to see how long it takes to brown both sides. Remove to a plate lined with paper towel and sprinkle with additional sea salt if desired (you can leave off if you prefer this to be less salty). Continue to fry pieces, but don’t overcrowd the pan.

Serve hot or room temp. Doesn’t store too well as it’s fried food so it’s best to consume the day it’s been fried.