Panelle e crocchè
Panelle e crocchè represent the quintessential street food of Palermo, born from Sicilian culinary tradition that celebrates simple ingredients. Panelle are crispy chickpea flour fritters, while crocchè are potato croquettes: together they form an irresistible pairing, often served in bread as an alternative to arancini. A dish that tells the gastronomic story of Palermo.
Preparation
- 1
For the panelle: bring water to a boil with salt, then gradually sprinkle in the chickpea flour while stirring continuously to avoid lumps. Cook for about 5 minutes until you have a dense and homogeneous mixture, then pour it onto a damp baking sheet in a thin layer and let cool completely.
- 2
Once cooled, cut the chickpea mixture into regular rectangles of approximately 8x5 cm.
- 3
For the crocchè: boil the potatoes in salted water until soft, then drain and mash into a puree. Sauté the finely chopped onion in a little oil, add the mashed potatoes and mix well. Add chopped parsley, salt and pepper to taste.
- 4
Form compact cylinders, lightly coating your hands. Refrigerate the crocchè for at least 15 minutes.
- 5
Heat plenty of seed oil in a deep pan until it reaches the right temperature for frying.
- 6
Fry the panelle rectangles in batches, about 2-3 minutes per side until evenly golden, then place them on paper towels.
- 7
Fry the crocchè in the same oil, turning them carefully until they develop a golden crust on all sides.
- 8
Drain on paper towels, lightly salt and serve while hot, optionally in toasted bread with a drizzle of lemon.
Chef's Tips
The chickpea mixture must be dense enough to cut easily: do not add too much water. Oil temperature is crucial for obtaining panelle and crocchè that are crispy on the outside and soft on the inside.