I found this Panella recipe from Lydia’s Italy, I am a big fan of Lydia’s and I follow her religiously.
Panella is a sicilian flat fried cake made from the finely ground flour of ceci (chickpeas), known in Spanish as garbanzos. Palermo, Sicily where my parents are from, you will find a variety of fried vegetables called Frigitterie and the food is absolutely to die for.
I added my own personal touches to this Panella recipe by adding some minced garlic, onions, chopped parsley and Parmigiano Reggiano cheese, but the ingredients is endless when you add your own personal touch.
2 cloves of garlic minced
1 onion finely chopped
1/2 cup of fresh parsley
1/2 cup of Parmigiano Reggiano
In a separate pot add olive oil, minced garlic, chopped onion, chopped parsley. Add the Parmigiano Reggiano later into the pot with the panella flour. When all ingredients is cooked add it to the panella flour recipe below.
(add my ingredients to the recipe below)
Fried Chickpea Polenta (Panelle)
- 4 cups water
- 1 teaspoon coarse sea salt or kosher salt
- 1/2 cup extra-virgin olive oil, plus more for the baking sheet and for frying
- 1/2 pound chickpea (garbanzo) flour
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).
To fry the panelle, 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 the panelle, 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 the panelle on paper towels to drain and cool for a minute, but serve while they are still warm (though they taste good at room temperature too!).