Golden Crisp: Chickpea Fritters (Panelle) Recipe – Classic Sicilian Street Food скачать в хорошем качестве

Golden Crisp: Chickpea Fritters (Panelle) Recipe – Classic Sicilian Street Food

In this animated step-by-step tutorial from @CityBite Notes, we guide you through the ingredients, key techniques, and frying process to recreate this classic Sicilian street snack at home. This video was generated with the help of @NotebookLM to bring the recipe to life in a fun, clear, and approachable way. 📌 In this video: • Ingredients for authentic Sicilian chickpea fritters (Panelle) • How to prepare smooth, lump-free chickpea batter • Step-by-step cooking, setting, cutting, and frying techniques • Tips for achieving crisp, golden fritters • Optional modern twists to elevate this classic street food 👇 Full recipe below: GOLDEN CRISP: CHICKPEA FRITTERS (PANELLE) RECIPE SERVINGS: 4 (about 12–16 fritters) INGREDIENTS Panelle Batter • 250 g chickpea flour • 750 ml water • 1 tsp salt • 2 tbsp finely chopped fresh parsley • Black pepper, to taste (optional) Frying • Neutral oil (vegetable or sunflower) for deep frying Serving (Traditional) • Lemon wedges • Fresh bread rolls (optional, Palermo-style sandwich) 👩‍🍳 HOW TO MAKE IT Step 1: Prepare the Batter In a bowl, whisk chickpea flour with water until smooth and lump-free. Add salt and black pepper if using. Step 2: Cook the Mixture Pour the mixture into a wide saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon. After 10–15 minutes, the mixture will thicken into a dense, smooth paste. Stir in chopped parsley. Remove from heat. Step 3: Set the Panelle Spread the hot mixture onto a lightly oiled tray or marble surface. Flatten to about 3–5 mm thickness. Let cool completely (15–20 minutes) until firm. Step 4: Cut Cut into rectangles, squares, or diamonds. Step 5: Fry Heat oil to 170–180°C (340–355°F). Fry panelle in batches for 2–3 minutes until golden and crisp. Drain on paper towels. Step 6: Serve Serve hot with lemon wedges. Traditionally eaten plain or inside soft bread rolls. TASTE & NOTES • Best enjoyed immediately while crisp • Stirring constantly is essential to prevent lumps • Texture should be smooth, thick, and spreadable — like polenta • Do not add eggs or flour; true panelle are vegan • Frying oil must be hot to avoid oil absorption • In Palermo, panelle are often served in bread with a squeeze of lemon only • Can be refrigerated (uncooked, cut) for up to 1 day; reheat fried panelle briefly in a hot oven to restore crispness ✨ OPTIONAL MODERN TWISTS • Herb & Chili Panelle – Add a pinch of chili flakes and finely chopped rosemary or thyme to the batter for a subtle heat and aromatic lift • Panelle Sliders – Serve panelle in mini buns with lemon aioli or yogurt sauce for a modern street-food presentation 🔥 Follow & Subscribe for more animated city food recipes, cozy cooking guides, and iconic flavors from around the world! #PanelleRecipe #Chickpeas #SicilianFood #ItalianStreetFood #VeganSnacks #HomemadeCooking #MediterraneanFood #StreetFoodRecipe #CookingAnimation #CityBiteNotes