Panelle with Lemon Peppered Almonds
Submitted by tia
Panelle are Sicilian chickpea fritters: simmered chickpea-flour dough chilled, cut into rounds, deep-fried golden, and dusted with lemon-zest-peppered almonds. Street food from Palermo.
YIELD
4 servingsPREP
15 minCOOK
55 minREADY
1 hrsPanelle are Sicily’s gift to the world of street food, a Palermo-born snack made from a single ingredient (chickpea flour cooked into a stiff porridge), chilled until firm, then fried into golden crisp discs. This version dresses them up with toasted almonds tossed in lemon zest, sea salt, and black pepper, which is sophisticated bar food on a small plate.
The dough technique is critical and takes practice. Whisk chickpea flour into cold water first so no lumps form, then cook over medium-high heat while stirring constantly for a full 20 minutes. The texture should match cream of wheat by the end. Spread on a baking sheet, smooth flat, and let it cool until firm enough to cut.
Deep frying at a hot 375°F (190°C) for just 30 to 45 seconds gives you a shatteringly crisp shell and a tender, almost custardy interior. The almond mixture is the chef-y move. Toasting sliced almonds with cracked black pepper and lemon zest in a hot pan releases the oils and creates a complex garnish that elevates the dish.
In Palermo, panelle go in a sesame roll for the classic pane e panelle sandwich. Here they stand alone with their nutty crown.
Pro Tips
- Use only chickpea flour (also sold as gram flour or besan), not regular flour. Wheat flour will not give you the right texture.
- Stir continuously during the 20-minute cook. The flour wants to clump at the bottom of the pan and burn.
- Cool the spread dough completely before cutting. Warm dough sticks to the glass and tears.
- Fry only 4 to 5 at a time. Crowding the oil drops the temperature and you get soggy panelle.
Variations
- Skip the almond mixture and dust with finishing salt and lemon wedges for the most traditional Palermitan style.
- Stuff cooked panelle into split ciabatta rolls for pane e panelle sandwiches.
- Add a teaspoon of rosemary or fennel pollen to the dough for an herbal Sicilian twist.
Ingredients
Directions
In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3 cups cold water.
Cook over medium high heat, stirring constantly until consistency resembles cream of wheat, about 20 minutes.
Stir in chopped parsley and spread mixture onto a cookie sheet, fattening until about ½-inch thick and allow to cool.
Using a water glass, cut into 2½ inch rounds and set aside.
In a 12-14-inch sauté pan, heat almonds, black pepper, sea salt and lemon zest over medium high heat and cook 3 to 4 minutes, stirring constantly, until lightly toasted and infused with lemon fragrance.
Set aside.
Heat inches of cooking oil in a tall frying pan to 375℉ (190℃).
Fry chick pea disks 4 to 5 at a time until golden brown, about 30 to 45 seconds.
Drain on paper towels and sprinkle with almond mixture and serve just warm.
Comments
