Panelle e cazzilli

The panelle would be Palermo’s flag if it needed one. These are savoury fritters made from chick-pea flour. They are usually eaten on the streets in a loaf wrapped with bread paper. They can be cut into smaller shapes and served with cazzilli or pan-fried potato croquettes (also known as Crocche).


Ingredients (for 4:):

  • 600g chickpea flour
  • Olive oil
  • Salt
  • Chop parsley.

Prepare the dough:Mix the flour with slightly salted water. Add parsley to the mixture. (Alternatively, you can add fennel seed to this recipe.) Stir the mixture gently with a spoon until it becomes soft and smooth. Once the dough is ready, take it off the sides of the pan and place it in wooden molds. Oil can be added to the moulds. The dough should be reduced to half a centimetre thick. Let it cool, then cut it into rectangles. Panellari use moulds that have their initials inscribed on them to make personalised panels. The panelle shapes can then be fried in lard or boiling oil. Once they are ready, they can be placed in bread with salt, pepper, and a few drops lemon juice.

Cazzilli, or Crocche (from French Croquettes).

Ingredients (for 4:):

  • 800g potatoes
  • 100g grated Parmesan cheese
  • 3 eggs
  • 1 cup milk
  • Bread crumbs
  • Extra virgin olive oil
  • Salt, pepper, and nutmeg.


Peel the potatoes and boil them in salted boiling water. Mash the potatoes with a potato mashing machine. Mix 50g of grated Parmesan cheese, two eggs and a pinch of salt and pepper to the mixture. Mix the Parmesan and breadcrumbs together in a separate bowl. Beat the third egg with one tablespoon of milk. Make cylindrical croquettes from the potato mixture. Then coat them with the egg mixture, then the breadcrumbs and cheese. In a large skillet, heat extra virgin olive oil.

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