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Crispy fried chickpea flour fritters from Palermo are golden, savory, and irresistible. Vegetarian, high protein, and naturally mediterranean, these are ideal for clean eats and keto-conscious snacking.
In a medium saucepan, whisk together chickpea flour, water, sea salt, and black pepper until smooth before turning on any heat.
Set the pan over medium heat and stir constantly; watch for thickening and lower heat slightly once bubbles start, cooking for about 10 minutes until mixture forms a soft, glossy dough.
Remove from heat and stir in the chopped parsley quickly to evenly distribute while the mixture is still hot.
Spread the hot batter onto a parchment-lined sheet, smoothing to a ½ inch thickness. Let cool to room temperature, then refrigerate for at least 1 hour to set firmly.
Once firm, cut panelle into rectangles or triangles of your choice. Heat olive oil in a deep skillet to 350°F (medium-high), then fry panelle in batches for 2–3 minutes per side until golden and crisp; drain on paper towels before serving.
