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Panella
Panella (also spelled panelle and panelli) is a Sicilian savory fritter made with a finely-ground flour from ceci
or chickpeas. Sold at street stands and street markets in Palermo, fried panella are eaten as is or multiple
slices are piled in a sesame roll and enjoyed as a sandwich. Panella are crisp on the outside and tender on
the inside. Serve panella as a snack or as a side dish similar to polenta crostini. We like dipping them in a
little warm tomato sauce. Chickpea flour (also called garbanzo bean flour) can be found at Italian markets
and health food stores.
or chickpeas. Sold at street stands and street markets in Palermo, fried panella are eaten as is or multiple
slices are piled in a sesame roll and enjoyed as a sandwich. Panella are crisp on the outside and tender on
the inside. Serve panella as a snack or as a side dish similar to polenta crostini. We like dipping them in a
little warm tomato sauce. Chickpea flour (also called garbanzo bean flour) can be found at Italian markets
and health food stores.
1 cup chickpea flour
2 cups water
2 teaspoons salt
1 teaspoon pepper
2 tablespoons chopped fresh parsley
Olive oil for frying
Coarse salt (optional)
In a bowl combine the flour and water until smooth.
Transfer the mixture to a saucepan over medium-low heat and bring to a boil.
Stir in the salt, pepper, and parsley.
Stir constantly until the mixture thickens, about 4-5 minutes.
Spread it quickly before it cools with a spatula onto a baking sheet.
You want an even layer that is 1/2 inch thick.
Try to spread it into a rectangle or square which will make it easier to cut later.
Dip your spatula into some water and smooth the top of the dough.
Allow to cool completely, about 1 hour.
Cut into 3-inch squares.
Heat about 1/2-inch of olive oil in a large skillet.
Use a spatula to lift the squares off of the baking sheet.
Fry the panella 2 to 3 minutes per side until crisp and golden.
Transfer panella to a paper-towel lined plate to drain.
Sprinkle with salt, if desired, and serve.
2 cups water
2 teaspoons salt
1 teaspoon pepper
2 tablespoons chopped fresh parsley
Olive oil for frying
Coarse salt (optional)
In a bowl combine the flour and water until smooth.
Transfer the mixture to a saucepan over medium-low heat and bring to a boil.
Stir in the salt, pepper, and parsley.
Stir constantly until the mixture thickens, about 4-5 minutes.
Spread it quickly before it cools with a spatula onto a baking sheet.
You want an even layer that is 1/2 inch thick.
Try to spread it into a rectangle or square which will make it easier to cut later.
Dip your spatula into some water and smooth the top of the dough.
Allow to cool completely, about 1 hour.
Cut into 3-inch squares.
Heat about 1/2-inch of olive oil in a large skillet.
Use a spatula to lift the squares off of the baking sheet.
Fry the panella 2 to 3 minutes per side until crisp and golden.
Transfer panella to a paper-towel lined plate to drain.
Sprinkle with salt, if desired, and serve.
