Recipe courtesy of Mario Batali
50 min
25 min
5 min
20 min
6 servings


  • 1 cup chickpea flour
  • 2 cups water
  • 1/2 bunch fresh parsley leaves, finely chopped, plus more garnishing
  • 1 teaspoon salt
  • Extra-virgin olive oil plus more to fill a deep pan no more than halfway full
  • 1 garlic clove, sliced
  • 2 eggs
  • 1/4 cup Caciocavallo cheese
  • Cazilli, recipe follows


In a 2-quart saucepan, dissolve the chickpea flour in 2 cups water. Stir in 1/2 bunch chopped parsley, salt, extra-virgin olive oil, 1 sliced garlic clove and 2 eggs. Place the saucepan over medium heat and continue mixing until ingredients combine to form a thick paste. Remove the pan from the heat and allow the dough to cool.

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Using your palms, shape the chickpea flour dough into oval-shaped fritters, about 2 inches in length. Working in batches of 6, fry the fritters until golden brown. Use a slotted spoon or spider to gently drop spoonfuls of the fritters into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the panelle are cooked.

Garnish with parsley and cheese. Serve warm accompanied by cazilli.

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