Photograph of the finished Panelle palermitane

Italy · Bánh đậu gà chiên kiểu Palermo

Panelle palermitane

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 8.5 oz
  • Photograph of Parsley Parsley 0.4 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 2 g
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Lime Lime 1
  • Photograph of Bread Bread 4

Method

  1. 1 Stir the chickpea flour with cold water and salt until completely dissolved, then strain through a sieve to remove any lumps.
  2. 2 Place on the stove and stir continuously for 15 minutes over medium heat until the mixture thickens and separates from the sides of the pot.
  3. 3 Mix the chopped parsley and pepper, pour immediately onto a greased surface, spread thinly to 3 mm thick, and let cool for 15 minutes to firm up.
  4. 4 Cut into squares or triangles, deep-fry at 180 degrees for about 2 minutes on each side until golden brown and puffed up.
  5. 5 Place a warm panelle between slices of bread, squeeze some lemon juice over it, sprinkle with a little pepper, and eat immediately.

With an appliance

  • Air fryer 49 min

    Replace step 4: spray oil on both sides of the chickpea flour patties, fry at 200 degrees for 8 minutes, flip at the 4th minute; cut into pieces exactly 3 mm thick to make the puffed-up patties crispy.

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