Buzz
If you’re aiming for a White Lotus-inspired summer from the comfort of your home, rather than the beaches of Sicily, you can still experience a taste of that lifestyle. Summer brings an abundance of fresh herbs, and if you garden, you may find yourself with a surplus. While parsley and mint might be just garnishes for some, they play a starring role in Mediterranean cuisine.
Experience the essence of Sicily by utilizing a surplus of herbs to prepare the beloved street food: panelle.
Italian street food, particularly in Sicily, is legendary, often with captivating stories behind each dish. Panelle, which resemble socca bread or falafel, are crispy fritters made from chickpea flour, with various seasonings depending on their region of origin.
Chickpea-based dishes are a staple throughout the Mediterranean, and in Sicily, they appear in pasta, salads, and street foods like panelle. Though it's believed that these foods were brought by the Arabic rulers of the ninth and tenth centuries, much like other beloved imports—citrus, almonds, and olives—there’s no concrete written proof of these claims.
This distinctly Sicilian dish is found everywhere, from street food stalls to specialized fried food restaurants known as ‘fritteria.’ Panelle can be served simply, flavored with parsley, lemon, or black pepper, or garnished with cheeses like sharp caciocavallo or pecorino. Occasionally, they’re tucked into a soft sesame seed bun, with sesame being another cherished Arabic legacy. After immigrants brought them to America, particularly in South Brooklyn where my family settled, panelle were often topped with a scoop of fresh ricotta.
I first encountered panelle when one of my aunts prepared them for Christmas, serving them as a vegetarian appetizer before our Feast of the Seven Fishes, also called ‘Sette Pesci.’ Since then, I’ve made them countless times, experimenting with various methods.
Panelle are faster to prepare than falafel, though a bit more involved than socca bread. They make a fantastic appetizer or a hearty sandwich filler. Like falafel, panelle are fried to a crispy, golden perfection. In Argentina and Uruguay, chickpea cakes are even served atop pizza—while they aren’t called panelle, there's no reason you can't use your homemade version in a similar way.
Here’s the equipment you’ll need to prepare panelle:
A cookie sheet for cooling the batter: G & S Metal Products 17.3'' x 11.2'' nonstick cookie sheet
A thermometer to ensure your oil reaches the right frying temperature: ThermoPro TP19H Digital Thermometer
An offset spatula for perfectly smooth and even panelle: Stainless Steel 6.5" Offset Cake Spatula
My take on panelle includes black pepper and parsley, along with a generous drizzle of olive oil and a pinch of salt. Recently, I’ve been experimenting by incorporating fresh herbs from the garden such as mint, chives, and tarragon. Fennel fronds also make a delightful addition, and occasionally, I add a touch of lemon zest for a bit of extra flair.
No matter how I modify the batter, I prefer to enjoy panelle on their own rather than in a sandwich, though that’s likely because I’m in America and not basking in the Sicilian sun where the bread is perfected for this dish. I always squeeze a good amount of lemon juice, sprinkle additional parsley and salt, and indulge in as many as I can right after frying.
Herb-Infused Panelle
Ingredients:
½ cup of chopped fresh parsley (any variety works), or 2 tablespoons each of chopped chives, mint, and parsley
1 ½ cups of chickpea flour
3 cups of water
1 tablespoon of olive oil
1 teaspoon of salt
At least ½ cup of neutral frying oil
Lemon wedges, salt, and chopped herbs for serving
Generously oil a cookie sheet and set it aside for later use.
Combine chickpea flour and water in a saucepan over medium heat. It will take a moment to combine fully since the flour is quite dry at first.
Before the mixture begins to boil, add the salt and continue stirring.
As the mixture starts to boil, it will thicken quickly.
After boiling for two to three minutes, quickly stir in the olive oil and herbs and continue mixing for 30 seconds to a minute, until the consistency thickens to that of oatmeal.
Use an offset spatula to spread the mixture evenly on the cookie sheet and let it cool down.
Allow the mixture to cool for about an hour. If you want to speed things up, you can place it in the fridge, though it will set nicely as it cools on its own.
Cut the mixture into squares or wedges, then fry them in hot oil (at least 360-370°F) in a heavy-bottomed pan. If the oil isn’t hot enough, the panelle will fall apart and create a messy, though tasty, situation.
Make sure the oil is sufficiently hot to form a golden brown crust. Avoid overcrowding the pan, and ensure the oil is heated well before dropping in the fritters.
Drain the panelle on paper towels, though I usually start devouring them while they’re still scorching hot, and I have zero regrets.
Top with a squeeze of lemon, freshly chopped herbs, and a sprinkle of cheese if you’re feeling indulgent, but trust me, they’re just as delightful without any cheese.
Serve them right away, or store them for later. While it’s best to prepare the batter ahead and fry them fresh, panelle are fantastic whether served hot or at room temperature.
Though some food bloggers aren’t keen on reheating panelle, I love them, especially when they’re reheated in an air fryer. If fried properly, they’re greasy enough to crisp up again in a countertop convection oven.
Savor with your at-home aperitivo, a cold beer for happy hour, or as part of a simple summer meal. Their perfect balance of saltiness, lemony zest, and subtle bitterness makes panelle a great pairing with a side salad or even as a topping on pizzas and sandwiches.
