SicilianItalian
Palermo-Style Chickpea Fritters
by Chef in Camicia · 306K subscribers on YouTube
Crispy chickpea flour fritters from Palermo, Sicily. Fried until golden and served in a soft bread roll with lemon and spices.
- Difficulty
- easy
Ingredients
6 items- 500 gFarina di ceciChickpea flour
- 1.5 lWaterWater
- 20 gSaltSalt
- Parsley1 bunch of parsley
- Seed Oil For FryingSeed oil for frying (as needed)
- Pane (vastedda o mafalda)Sicilian bread (vastedda or mafalda) for serving
Method
- Pour the chickpea flour into a pot, add the salt and mix dry.
- Gradually add the water in a thin stream while stirring continuously until a very liquid consistency is obtained.
- Place the pot on the heat and cook for about 30 minutes, stirring constantly.
- Add the parsley and once the desired consistency is reached, turn off the heat.
- Smooth the dough (traditionally on a wooden board, but at home you can use a marble or steel surface) and spread to about 4 mm thickness. Cut into rectangles approximately 10 cm by 5 cm.
- Fry in hot oil for about 3 minutes, turning frequently until they form the characteristic 'camicia' (jacket).
- Drain on paper towels.
- Serve in a mafalda or vastedda bread roll, seasoned with lemon and spices.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
