Frigitterie, found all over Palermo, means things fried, and the selections are endless. Breaded eggplant, broccoli, artichokes—all of the vegetables in season are coated with a flour paste (pastella) and find their way into a fryer. In Palermo, one of the undisputed specialties ispanella, made of chickpea flour and cooked like polenta, chilled, and then cut into thick slices that are fried in olive oil. Friedpanelleare eaten as is, or multiple slices are piled in a sesame bun and enjoyed as a big sandwich.
Panellecan make a great accompaniment to fish or meat, but everybody loves them passed around as an hors d'oeuvre. Convenient to prepare in advance, they can be cooked up in a big batch, left to cool in the sheet pan, then refrigerated for up to 3 days. You can cut out a fewpanelleand fry them for a snack or side dish whenever you want. If you're serving bite-sizedpanellefor a cocktail party, I suggest you fry all the pieces ahead of time and keep them warm in the oven before your guests arrive.
Ingredients
Makes 8 servings or more
Recommended Equipment:
Step 1
Pour 4 cups water, the salt, and the olive oil into the saucepan, and gradually whisk in the chickpea flour until smooth. Set over medium heat, and whisk constantly as the batter slowly heats. It will thicken and eventually steam but does not need to boil. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is quite stiff and starts to pull away from the sides as you stir it, 15 to 20 minutes.
Step 2
Turn the batter into the oiled pan, and spread it quickly with the spatula, before it cools and sets, so it fills the pan in an even layer. Wet the spatula with water, and smooth the top of the batter. Let cool for an hour or longer, until completely firm.
Step 3
Cut pieces with a sharp knife, in whatever size or shape you like and in the amount you need. I cut 1 1/2-inch squares for appetizers and Sicilian-style sandwiches; 2-by-3-inch bars—at least two per person—to accompany a main course. Lift the cut pieces from the pan with a spatula (seal the remainder with plastic wrap and refrigerate for longer keeping).
Step 4
To fry thepanelle, pour enough extra-virgin olive oil into the heavy skillet to cover the bottom with 1/8 inch of oil, and set over medium heat. When the oil is hot, lay in thepanelle, leaving plenty of space between them. Fry about 3 minutes, until the underside is crisp and golden, then flip them over and brown the second side, about 2 minutes more. Set thepanelleon paper towels to drain and cool for a minute, but serve while they are still warm (though they taste good at room temperature too!).
How would you rate Fried Chickpea Polenta (_Panelle_)?
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Reviews (13)
Back to TopThe first time I tried this, I had no idea what it was called, but I loved it. The authentic version I sampled was made by a sweet woman from Polermo who hardly spoke English. Hers was heavily seasoned with a blend of different dried herbs, and I ate it unfried, on day old bread with a lemon wedge. To this day nothing comes close, but I still won't give up! Mmmmm.... hehe
samanthaea25
Florduh
2/21/2016
By far, this was the worst thing I have ever made in my kitchen. Dreadful flavor, could not choke it down. Blech....
rebeccamezzonyc
9/15/2013
The polenta was tasty with a lovely texture, but I don't feel it was worth the whisking (it took me 30 mins) and frying (messy). If you haven't, I highly recommend making socca (Mark Bittman's recipe is amazing: http://www.nytimes.com/2005/10/19/dining/191mrex.html). It's a baked/broiled pancake made with chickpea flour that is easier, quicker, and has more taste than this does. Also, in case you were wondering, 1/2 lb of chickpea flour = 1 and 4/5 cups
jennierose
NYC
8/30/2011
I lived in Sicily in high school and remember loving penelle. These, sadly, did not come close. The texture and shape were correct, but they were entirely lacking in flavor. I used Bob's Red Mill Garbanzo Bean flour, and added chopped parsley. I tried them fried and baked. They were fun to make, but not worth the effort.
nlcary
Merced, CA
4/28/2011
Made the chickpea batter the night before, and let it chill overnight. Great way to cut carbs. I served with ratatouille. I'm going vegetarian lo-carb for the next few weeks and I don't think my family will even notice if I can find more recipes like this!
Anonymous
Los Angeles
4/16/2010
Lacking in flavor.
Francesca2
1/9/2010
This has become a staple at my house. I use it as a high protein pasta. However, I don't buy chickpea flour. I just buy whole dry chickpeas & grind them up in the blender to make the flour.
vogted
Kansas City
1/3/2010
我发现东印度的鹰嘴豆面粉食品秒tion of the grocery store (chana flour) so I don't know if I should have looked for an Italian type of chickpea flour or what, but...this was awful. They had a bitter taste that I couldn't get past, and I ended up throwing them out. I would not make this again, unless it was a poor quality flour or something.
anneyanciw
2/21/2009
I made this recipe two ways: last night I fried as directed, and today I baked the rest, and both versions were delicious. I baked for 15 minutes at 350, flipping once, and then broiled for a couple of minutes to brown. I also made a dipping sauce out of mayo, garlic, chili powder...so good! Will make often.
Anonymous
Minneapolis, MN
12/8/2008
This is delicious. But, you do have to stir stir stir *forever* just like with polenta.
Anonymous
Columbus, OH
4/4/2008
Aaamazing, can't wait to make more.
jmacgraw
Hunter Valley, Australia
3/25/2008
I HAVE ALWAYS ENJOYED THIS DISH. I COULD ONLY SAMPLE THIS IN A SELECT FEW RESTARAUNTS. NOW MY FAMILY AND I CAN ENJOY IT ANYTIME. THANKS LIDIA
PAULLAGANA
NEW YORK
3/22/2008
Wonderful! In my native Ethiopia, the Lenten season for Orthodox Christians is signfied by abstinence of all animal products - meat, eggs, milk and milk products etc. We make a variety of vegetarian dishes, one of which is a similar dish (which translates into faux scrambled eggs) that is made almost in a similar manner. I love watching Lidia's show on PBS. Love this dish!
mhilletework
Denver, CO
3/13/2008
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