Panelle Sicilian Chickpea Fritters Recipe

Chickpea flour: This is the base of the fritters, providing a nutty flavor and smooth texture.

Water: Used to create the batter and help achieve the right consistency.

Salt: Enhances the overall flavor of the fritters.

Olive oil: Adds richness and helps in the cooking process.

Parsley: Freshly chopped, it adds a burst of color and freshness.

Black pepper: Adds a touch of heat and depth to the flavor.

Vegetable oil: Used for frying the fritters to achieve a crispy exterior.

When making panelle, ensure the chickpea flour mixture is cooked thoroughly until it pulls away from the sides of the pot. This ensures the fritters hold their shape when frying.

• chickpea flour - Substitute with gram flour: Gram flour is essentially the same as chickpea flour and can be used interchangeably in most recipes.

• chickpea flour - Substitute with fava bean flour: Fava bean flour has a similar texture and protein content, making it a good alternative.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the fritters.

• salt - Substitute with soy sauce: Soy sauce can provide a similar salty flavor with an added umami boost.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement.

• olive oil - Substitute with coconut oil: Coconut oil can be used for its high smoke point and subtle sweetness.

• parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor similar to parsley.

• parsley - Substitute with basil: Basil provides a different but complementary herbaceous note.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice.

• vegetable oil - Substitute with canola oil: Canola oil is neutral in flavor and has a high smoke point, making it ideal for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor.

• Allow the panelle to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled fritters in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain crispiness.
• For longer storage, freeze the panelle. Arrange them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the fritters to a freezer-safe bag or container. Label with the date for easy tracking.
• To reheat from frozen, bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the panelle lose their delightful crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover panelle on a baking sheet lined with parchment paper. Lightly brush or spray them with olive oil to help them crisp up. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and regain their crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the panelle pieces in a single layer. Cook for 2-3 minutes on each side until they are warmed through and crispy again.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the panelle in a single layer in the air fryer basket. Lightly spray them with olive oil. Air fry for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Microwave Method: Place the panelle on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the panelle on the toaster oven tray and lightly brush or spray with olive oil. Toast for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Pot: Used to whisk together the chickpea flour and water, and to cook the mixture until it thickens.

• Whisk: Essential for combining the chickpea flour and water smoothly without lumps.

• Baking sheet: Needed to spread the thickened chickpea mixture out to cool and set.

• Spatula: Useful for spreading the mixture evenly on the baking sheet.

• Knife: Required to cut the cooled chickpea mixture into rectangles or desired shapes.

• Frying pan: Used to heat the vegetable oil and fry the chickpea fritters.

• Paper towels: Important for draining the excess oil from the fried fritters.

• Measuring cups: Necessary for accurately measuring the chickpea flour and water.

• Measuring spoons: Needed to measure the salt, olive oil, and other seasonings.

• Chopping board: Used as a surface to chop the parsley and cut the cooled mixture.

Prepare ingredients in advance: Measure and mix the chickpea flour and water the night before. Store in the fridge to save time.

Use a non-stick pot: This prevents the chickpea mixture from sticking, making it easier to stir and clean up.

Cool quickly: Spread the mixture on a baking sheet and place it in the fridge to speed up the cooling process.

Cut uniformly: Use a pizza cutter or sharp knife to quickly cut the mixture into even shapes.

Batch fry: Fry multiple pieces at once in a large pan to reduce cooking time.