Panelle e Cazzilli is a Sicilian dish that is nothing but fritters made using chickpea flour (besan) and is easily found on the streets. It is served in a loaf that is wrapped in paper yarn waste.

Panelle e Cazzilli Recipe Card

This is a Sicilian recipe contributed by Chef OM from The Pasta Bowl company.

Total Time :
50 min
Preparation Time :
20 min
Cooking Time :
30 min
Servings :
Cooking Level :
Main Course
Kishori Sud


  • For Panelle
  • 300g chick-pea flour
  • Chopped parsley
  • Olive oil
  • Salt to taste
  • For Cazzilli
  • 400g potatoes
  • Bread crumbs
  • 100 g grated parmesan cheese
  • 100 gms Flour
  • Salt
  • Pepper and Nutmeg
  • Olive oil


Step 1
For Panelle: Mix in the flour, a pinch of salt and water and chopped parsley.
Step 2
Make it soft and a lump-free dough.
Step 3
When the dough is ready it should be coming off the pan sides.
Step 4
Now, place it in the tray and add oil.
Step 5
The dough should be reduced to a thickness of half a centimetre.
Step 6
Wait for it to cool and cut it into rectangular shapes.
Step 7
Now, deep fry the panelle shapes and once they are ready, just place them in the bread basket with a few drops of lemon, salt and pepper.
Step 8
For Cazzilli: Boil the potatoes in salted water and mash them.
Step 9
Add 30 grams of grated Parmesan cheese and bread crumbs to the mixture.
Step 10
Now add a dusting of nutmeg and pepper and then mix.
Step 11
Make a mix of Flour and some water separately.
Step 12
Create cylindrical croquettes using the potato mixture and first with the flour mixture and then in cheese and breadcrumbs.
Step 13
Fry the croquettes in olive oil and then serve.