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Chickpea Fritters with Primo Sale and Chilli


2 cups/480 ml water
1 tsp coarse sea salt, plus more for sprinkling
cup/60 ml extra-virgin olive oil
1 cups/115 g chickpea flour
cup/15 g roughly chopped fresh flat-leaf parsley
cup/120 ml pure olive oil for frying
8 oz/225 g Primo Sale or other fresh pecorino cheese, thinly sliced
Crushed red chillies


Makes: 12


Combine the water, salt and extra-virgin olive oil in a small saucepan. Place over medium heat and whisk in the flour, stirring constantly as the batter thickens. Continue cooking for 15 to 20 minutes, whisking frequently, until the paste begins to pull away from the sides of the pan. Toss in the parsley and stir to combine. Splash an 11 x 16 in/28 x 40.5cm baking sheet/ tray with cold water and then shake off the water, leaving the pan slightly wet. Pour the chickpea batter into the wet pan, spreading it evenly with a wet rubber spatula until it fills the pan in a smooth and even layer. Refrigerate for at least 1 hour, or until firmly set. Then, with a sharp knife, cut the batter into rectangles about 2 x 3 in/5 x 7.5cm.

Heat the pure olive oil in a shallow frying pan to 350°F/ 180°C, Fry the panelle until golden brown, turning in the oil to crisp both sides, about 5 minutes. Drain the fried panelle on brown paper bags and sprinkle with sea salt. Arrange the fritters on a serving tray and top with pieces of Primo Sale and a pinch of red chillies. Serve immediately, as panelIe are at their best piping hot. 

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