Fried Chickpea Polenta (Panelle)

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

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These fried chickpea polenta pieces, traditionally known as panelle, are a staple of Sicilian street food and offer a wonderful gluten-free and vegan snack. Made from simple store-cupboard ingredients like chickpea flour and olive oil, they have a creamy, savoury interior and a perfectly crisp, golden-brown crust. This versatile dish is equally delicious served as a light appetiser with a squeeze of lemon or tucked into soft rolls for a classic Mediterranean-style sandwich.

This vegan recipe is an excellent choice for those seeking a protein-rich alternative to traditional polenta or chips. Whether you are hosting a dinner party and need a unique nibble to serve with drinks, or simply want a comforting side dish to accompany a fresh salad, these chickpea fritters are incredibly satisfying. The batter can even be prepared in advance, making it a stress-free addition to your weekly meal plan.

Ingredients for Fried Chickpea Polenta (Panelle)

950 مل ماء
1 teaspoon coarse sea salt or kosher salt
120ml extra-virgin olive oil, plus more for the baking sheet and for frying
230g chickpea (garbanzo) flour
A heavy-bottomed 3-quart saucepan or deep sauté pan, about 10-inch diameter
a stiff wire whisk
a rimmed baking sheet, 9 by 13 inches (a quarter-sheet), or a shallow baking pan of the same size, bottom and sides lightly brushed with olive oil
a stiff metal spatula

How to make Fried Chickpea Polenta (Panelle)

Pour 950ml water, the salt, and the olive oil into the saucepan, and gradually whisk in the chickpea flour until smooth. Set over medium heat, and whisk constantly as the batter slowly heats. It will thicken and eventually steam but does not need to boil. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is quite stiff and starts to pull away from the sides as you stir it, 15 to 20 minutes.

Turn the batter into the oiled pan, and spread it quickly with the spatula, before it cools and sets, so it fills the pan in an even layer. Wet the spatula with water, and smooth the top of the batter. Let cool for an hour or longer, until completely firm.

Cut pieces with a sharp knife, in whatever size or shape you like and in the amount you need. I cut 1 1/2-inch squares for appetizers and Sicilian-style sandwiches; 2-by-3-inch bars—at least two per person—to accompany a main course. Lift the cut pieces from the pan with a spatula (seal the remainder with plastic wrap and refrigerate for longer keeping).

To fry the panelle, pour enough extra-virgin olive oil into the heavy skillet to cover the bottom with 1/8 inch of oil, and set over medium heat. When the oil is hot, lay in the panelle, leaving plenty of space between them. Fry about 3 minutes, until the underside is crisp and golden, then flip them over and brown the second side, about 2 minutes more. Set the panelle on paper towels to drain and cool for a minute, but serve while they are still warm (though they taste good at room temperature too!).

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.