Pane Panelle Recipe
Authentic Sicilian street fare. Crispy chickpea polenta cake with fresh lemon and kosher salt.
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Ingredients
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Main Ingredients
For Frying
To Serve
Method
Preparation
- 1
Make the Chickpea Mixture
In a medium saucepan, bring the 3 cups of water and 1 tsp of kosher salt to a boil over medium heat.
- 2
Add Chickpea Flour
Gradually whisk in the 1 cup of chickpea flour, stirring continuously to prevent lumps from forming.
- 3
Cook the Mixture
Continue to cook the mixture for about 10 minutes, stirring constantly until it thickens and pulls away from the sides of the pan.
- 4
Add Lemon Juice and Olive Oil
Remove from heat and stir in the 2 tablespoons of fresh lemon juice and 1 tablespoon of olive oil. Mix well until combined.
- 5
Set the Mixture
Pour the mixture into a greased baking dish or a parchment-lined tray, spreading it evenly. Allow it to cool at room temperature for about 30 minutes until set.
Frying
- 6
Cut the Set Mixture
Once the mixture is set, cut it into squares or rectangles about 1 inch thick.
- 7
Heat the Oil
In a large skillet or frying pan, heat 1 cup of olive oil over medium-high heat until shimmering.
- 8
Fry the Panelle
Carefully add the chickpea squares to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until golden brown and crispy.
- 9
Drain Excess Oil
Using a slotted spoon, transfer the fried panelle to a plate lined with paper towels to drain excess oil.
Serving
- 10
Plate the Panelle
Arrange the crispy panelle on a serving plate.
- 11
Garnish and Serve
Serve hot with lemon wedges on the side and sprinkle with kosher salt to taste.