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Panelle is Sicilian fritters made from chickpea flour or Besan with spices and herbs added. These are popular Street food, often enjoyed as part of bread roll like a sandwich. These are called Pane e Panelle when these fritters are sandwiched with bread.
When I first read about this, I was so excited as this was so similar to many Indian Starters and sounded so much similar and yes it was deep fried. The best part of the whole dish is the final filling as a burger. The whole time I had that envisioned and wanted to try that out without fail.
These Panella are supposed to be of Arabic origin and have similarities with chickpea based dishes like falafel, farinata and pakoras. They are deep fried and sounds easy to make, though it does require a certain level of handling the batter. Just like Khandvi, it’s all about the right time to lay out the batter.
As with all deep fried snacks, these are best eaten hot. I had planned it for a dinner, where I was making burgers and had this included as part of the meal that Peddu and Konda had. I was so surprised when Peddu wanted more of this filling than the cutlets that were placed.
This was one of the earliest dishes that got done and I was so happy to have one less down the lane!
Since I read about these Panelle, I didn’t look further for my A to Z International Street Foods. If you are interested to know the Flatbread for P, check this post.
In this A to Z International Street Foods:
A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben’s Pizza
K for Khachapuri
L for Lángos
M for Mofo Anana
N for Nachos Supreme
O for Okonomiyaki
Step by Step Pictures for making Panelle
Panelle | Pane e Panelle~ Sicilian fritters on Burgers
For the Panelle
1 cup Besan Chickpea Flour
2 cups Water
Salt to taste
Pepper to taste
2 tbsp Coriander leaves / Parsley, finely chopped
Cooking Oil for deep frying
For Burgers
Burger Buns
Mayo
Tomato Ketchup
Onions
Tomatoes
For the Panelle
Have a greased tray ready.
To make the Panella batter, whisk the besan along with salt, pepper with water to form a smooth batter without lumps.
Heat a nonstick pan with oil, pour this and keep stirring continuously. When the water is all absorbed and the flour is cooked, add the chopped coriander and mix well. The batter will look creamy Turn off the heat.
Quickly spread on the baking tray, making sure it’s about 1/ 2 inches in width. Let it cool down completely.
Cut them into triangles.
Deep fry until golden and drain.
For Burgers
You can serve this as patties in between bread.
I served it placed as burger patties along with lettuce, mayo, tomato ketchup, tomato and onions. It surely made a filling dinner.
- 1cup Besan/ Chickpea Flour
- 2cups Water
- Salt to taste
- Pepper to Taste
- 2tbsp Coriander leaves / Parsley, finely chopped
- Cooking Oil for deep frying
-
Have a greased tray ready.
-
To make the Panella batter, whisk the besan along with salt, pepper with water to form a smooth batter without lumps.
-
Heat a nonstick pan with oil, pour this and keep stirring continuously. When the water is all absorbed and the flour is cooked, add the chopped coriander and mix well. The batter will look creamy Turn off the heat.
-
Quickly spread on the baking tray, making sure it's about 1/ 2 inches in width. Let it cool down completely.
-
Cut them into triangles.
-
Deep fry until golden and drain.
-
You can serve this as patties in between bread.
-
I served it placed as burger patties along with lettuce, mayo, tomato ketchup, tomato and onions. It surely made a filling dinner.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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