Chickpea Fritters (Panelle)

Traditional Sicilian street food made from chickpea flour, transformed into crispy golden fritters. These light and crispy panelle are finished with fresh parsley and Parmigiano-Reggiano for an authentic Italian appetizer.

6 servings

4 hr 15 min

Published October 4, 2025

Ingredients

•3 cups water
•2 cups chickpea flour
•1 teaspoon coarse sea salt
•2¼ cups olive oil
•¼ cup fresh flat-leaf parsley
•2 tablespoons Parmigiano-Reggiano
•1 piece parchment paper and thermometer

Cooking Instructions

1.
Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end.
5 min
2.
Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2 1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes. Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.
205 min
3.
Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4-inch-thick slices for panelle.
10 min
4.
Preheat oven to 300°F.
5 min
5.
Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.
25 min
6.
Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.
5 min

Cooking Instructions

Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end.

5 min

Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2 1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes. Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.

205 min

Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4-inch-thick slices for panelle.

10 min

Preheat oven to 300°F.

5 min

Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.

25 min

Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.

5 min