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Panelle (sg.: panella) are Sicilian fritters made of chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley. They are a popular street food in the city of Palermo and are often eaten between slices of bread or on a sesame roll, like a sandwich. These sandwiches, called pane e panelle, are usually served with a slice of lemon to be squeezed over the panelle.
Panelle are made by mixing chickpea flour with water, salt, pepper, and olive oil, then whisking over heat until a thick dough is formed. Parsley is mixed into the dough and the mixture is either spread on an oiled baking sheet or put in an oiled container to cool and set. Once cool, the dough is cut into slices and fried. The panelle can be eaten fresh and hot, or cooled to room temperature.
Some sources[1] claim that these fritters originated with the Arab rulers of Sicily between the 9th and 11th century, although this appears to be unsupported by historical documentation.
Panelle are very similar to the panisseofMarseille.
These sandwiches have become very popular among Sicilian AmericansinBrooklyn, New York, specifically in Gravesend and Bensonhurst. In Brooklyn, panelle are commonly used in sandwiches with ricotta added to them on vastedda.
They are sometimes called paneddiinSicilian. The Italian singular of panelleispanella, a single fritter.
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