Le panelle siciliane fatte in casa

If you go to Palermo you will find them everywhere and you cannot help but eat them, nice and hot and golden, in a soft bun and maybe together with the legendary croquettes! Panelle are very popular but also very easy to replicate at home! In this video I will show you how... The most important aspect is certainly cooking the chickpea flour with water. The mixture must be on the stove for a good half hour, and therefore have time to dry very well, to avoid the risk of the panelle opening during frying! For 8 people 500 g of chickpea flour 1.5 liters of water a sprig of fresh parsley salt and pepper seed oil for frying Golden rules for panelle: Dissolve the flour well by adding water a little at a time. Cook stirring continuously for a good half hour, making the mixture very full-bodied and very dry. Pour into a mold or onto a work surface and level immediately, then leave to cool completely. Cut the panelle with a wet knife, so the blade slides better. Fry in very hot oil until golden in about 2 or 3 minutes!