Panelle Recipe
Crispy Sicilian chickpea fritters, fresh ricotta & lemon zest
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Ingredients
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Fritter Ingredients
Method
Fritter Preparation
Prepare the Chickpea Batter
In a medium saucepan, combine chickpea flour, water, salt, and black pepper. Whisk until smooth and free of lumps. Cook over medium heat, stirring constantly until the mixture thickens and pulls away from the sides of the pan (about 5-7 minutes). Remove from heat and stir in parsley, olive oil, and lemon zest.
Set the Batter
Transfer the batter to a greased baking sheet or pan, spreading it evenly to about 1/2 inch thick. Allow it to cool completely at room temperature, then refrigerate for at least 2 hours or until firm.
Cut and Fry
Once the batter is firm, cut it into squares or rectangles. Heat vegetable oil in a deep pan over medium-high heat. Fry the fritters in batches until golden brown and crispy on both sides (about 3-4 minutes per side). Drain on paper towels.
Serve
Serve the panelle warm with fresh ricotta on the side and additional lemon zest if desired.
