If you're in the Palermo region of Sicily, you're highly likely to find vendors selling this delicious street food snack, known locally as panelle.
MAKES 15 SQUARES
YOU WILL NEED
- 192g chickpea flour
- 750ml water
- 1 tsp sea salt
- 2 tbsp fresh parsley, chopped
- Vegetable oil for frying
METHOD
- Place the flour, water, and salt in a saucepan. Whisk until smooth. Set over medium heat, and whisk constantly as the mixture slowly heats, be sure to scrape the bottom and sides of pan frequently.
- Keep whisking for approximately 5 minutes until smooth, thick and pulling away from the sides of the pan. Remove from heat. Stir in the parsley.
- Pour the mixture onto a lined baking sheet (approximately 12” x 15”). Spread quickly with a spatula, before it cools and sets. Ensure it fills the pan in an even layer, about ¼ inch thick. Cool in the refrigerator for an hour, or until firm.
- Cut into squares with a sharp knife. Carefully lift the pieces from the pan with a spatula.
- Pour enough oil into a wide heavy skillet to cover ½ inch and set over a medium heat. Once hot, fry the panelle for 3 minutes, until the underside is crisp and golden, then flip and brown the other side. Place on paper towels to drain excess oil.
- Sprinkle with salt and drizzle some lemon juice over, serve hot.
