Ingredients
- 1 cup chickpea flour
- 2 cups water
- 1/2 bunch fresh parsley leaves, finely chopped, plus more garnishing
- 1 teaspoon salt
- Extra-virgin olive oil plus more to fill a deep pan no more than halfway full
- 1 garlic clove, sliced
- 2 eggs
- 1/4 cup Caciocavallo cheese
- Cazilli, recipe follows
Directions
In a 2-quart saucepan, dissolve the chickpea flour in 2 cups water. Stir in 1/2 bunch chopped parsley, salt, extra-virgin olive oil, 1 sliced garlic clove and 2 eggs. Place the saucepan over medium heat and continue mixing until ingredients combine to form a thick paste. Remove the pan from the heat and allow the dough to cool.
Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Using your palms, shape the chickpea flour dough into oval-shaped fritters, about 2 inches in length. Working in batches of 6, fry the fritters until golden brown. Use a slotted spoon or spider to gently drop spoonfuls of the fritters into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the panelle are cooked.
Garnish with parsley and cheese. Serve warm accompanied by cazilli.
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By Terry116
on January 23, 2011
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Me and my mom made it without the eggs garlic and cheese, it was good but a little bland, I think next time I would add some geated pecorino romano cheese just for flavor. I guess you would need the egg for glue if you add the cheese, but I'm not sure.
By intermezzo
Oviedo, FL
on November 01, 2010
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I agree with pota85.
My family is from Sicily as well and we make Panelle the same way pota85 describes with 1 extra ingredient..we add 1-2 tsp ground Fennel seed.
My family eats them in a panini..I find that to heavy so I chose to eat them with a salad.
And depending on your taste buds some in my family will squeeze lemon juice on them as well.
I may try Mario's version to compare the two.
By pota85_13003331
Ottawa
on July 16, 2010
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The differences here is real Sicilian panelle that my family makes have no cheese, eggs, garlic or olive oil added into batter. Its just chick pea flour, water, parsley, and some salt & pepper. You cook and stir for a long time until dough pulls away from pot sides. Also, you do not shape dough into ovals, you spread out hot mixture onto a long flat surface (such as a pan to let it cool and then slice into squares or rectangles for frying.
This recipe is just this chefs take on it, a variation to make it more exciting probably.
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