Panelle Sandwich {Sicilian Chickpea Flour Fritters}

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Panelle Sandwich {Sicilian Chickpea Flour Fritters}

Looking for comforting Sicilian street food in the comfort of your own home? Then this easy, traditional panelle sandwich recipe is for you!

These crispy chickpea fritters with parsley and lemon are topped with ricotta and parmesan in a brioche bun, making them absolutely incredible/

Prep Time5

Cook Time25

Total Time30

Course: dinner, lunch, Snack

Cuisine: American, Italian

Keyword: chickpea flour, chickpea fritters, panelle, panelle sandwich, vegan fritter

Servings: panelle sandwiches

Calories: 657kcal

Author: Vikkie Lee

Equipment

Ingredients

Panelle fritters

300 g Chickpea flour (2 packed cups)
735 ml Water (3 cups)
1.5 teaspoon Salt
½ teaspoon Freshly ground black pepper
10 g Flat leaf parsley Finely chopped

For frying

Vegetable oil

Ricotta Topping

240 g Ricotta (1 cup) drained
2 tablespoon Parmesan grated
2 tablespoon Cheddar cheese grated
Pinch Salt
Pinch Pepper
1 tablespoon Flat-leaf parsley Finely chopped

For Drizzling

1 Lemon juice

For serving

6 Brioche buns

Instructions

First, line a 30 x 20cm baking tray with baking paper or oil well.
Then in a large saucepan (off the heat), whisk the chickpea flour, water, salt, and pepper until there are no lumps.
Now place the pan over medium heat and continue whisking for 10 minutes until the mixture thickens into a smooth paste.
Stir in the chopped parsley and keep cooking until it no longer looks wet and is too thick and heavy to stir.
300 g Chickpea flour, 735 ml Water, 1.5 teaspoon Salt, ½ teaspoon Freshly ground black pepper, 10 g Flat leaf parsley
Next, quickly transfer the hot batter onto your prepared baking sheet before it sets and smooth it into an even layer.
I recommend using a pallet knife/spreading knife for ease, while also pushing into all the corners.
Now leave it to cool completely for 1 hour, or speed it up by placing in the fridge.
Now using a knife, slice the fritters into even squares, rectangles or triangles.
I cut mine into 5cm x 5cm (2 inch x 2 inch) squares.
In a stainless steel high sided frying pan or saucepan, add 1 litre of vegetable oil (approx 1 inch deep).
Once hot, carefully fry the fritters in batches (I fry 4 at a time), for 2-3 minutes each until crispy and golden brown.
Then place on paper towels to remove any excess oil and continue frying the rest.
Vegetable oil
Now in a medium bowl, mix the ricotta, grated parmesan, cheddar, a pinch more of salt and pepper, and a tablespoon of freshly chopped parsley until combined.
240 g Ricotta, 2 tablespoon Parmesan, 2 tablespoon Cheddar cheese, Pinch Salt, Pinch Pepper, 1 tablespoon Flat-leaf parsley
Finally, slice the brioche buns and toast if desired.
Then place 2-3 chickpea fritters inside, season with more salt and pepper and squeeze over some lemon juice, (AKA Pane e panelle with lemon).
Then spread some of a ricotta mixture on top and place the top of the bun on top and serve.
1 Lemon, 6 Brioche buns

Nutrition