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Panelle - Italian Chickpea Fritters
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(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Vegetarian, Dairy
This makes a 2lb (900g) loaf tin which cuts into 60 plus pieces!!
Sicily - housed a fairly large Jewish population from pre-Roman times until the expulsion in the mid 1490’s. Some things went with them and similar fritters are found in mainland Italy and Northern Africa. I make this as finger food but traditionally (in Sicily) it is served between good bread with a squeeze of lemon, though I coeliacs can use it instead of bread! It is good for a different breakfast too.
You can make this to the "polenta" type stage and then keep in the fridge for a day or two or you can cook it and then reheat in a hot oven for 10 minutes. Sometimes I freeze half the mix after it has got to the “polenta” stage.
325g (11oz) chick pea flour - available from Indian shops and super markets
850ml(30fl oz)water
1 tsp salt
2 tbsp olive oil
50g (2oz) chopped oregano or parsley - as you prefer
or 60g (2 tbsp) ready made pesto sauce (slightly different flavour and not traditional but good and very easy)
100g ((4oz) grated parmesan
Vegetable Oil for frying
Line an oblong baking tin - this is for cooling the paste.
Bring the water to the boil; add the salt and the oil. Make sure your other ingredients are within easy reach. Reduce the heat and using either a wooden or silicone spoon stir the chick pea flour into the water. Keep stirring - in the same direction until you have a soft, preferably lump-free paste. This takes about 10 minutes, add the cheese and herbs (or pesto) and stir through. Remove from the heat, and spoon into (onto) the dish it is to cool in. Cool the paste - I tend to do this overnight.
At the polenta stage cooled and partially cut
The paste should now be firm. Remove the paste from the tin and cut into ½ cm (1/4 inch) slices. If you wish to serve as finger food cut these slices into cut into fingers or triangles as shown above.
Heat the oil in a frying pan. Fry the panelle in small batches, until they are all cooked, you can keep them warm in the oven if you wish. Or reheat them there - 190ºC , 170ºC Fan, 375ºF, Moderately hot oven, Gas Mark 5
Ready to serve