Panelle

Panelle is just a simple thick batter made from chickpea flour and water which is deep-fried. The raw batter is quite unappetising but there's magical transformation when it cooks.  It's a traditional Sicilian street food, although it's very similar to farinata di ceci, found in Liguria.

In Palermo, Sicily, it's often served between two pieces of bread. And sometimes with some cazzilli on top for that extra hit!

Ingredients 
serves 4

200g chickpea flour
600ml water
6g salt
10g fresh parsley, finely chopped

to serve
white bread roll, preferably topped with sesame seeds
lemon
salt

Method

Sieve the chickpea flour into a bowl, then gradually add the cold water, stirring all the time. It will first become a thick paste. Continue to stir well to avoid lumps. Slowly add all the water. The batter should be smooth and runny. If there lumps then pass through a sieve to remove them.

Add the salt and chopped parsley and mix well. 

Pour into a saucepan on a medium to high heat and bring to a simmer. Continue to cook, stir with a wooden spoon to keep the batter moving to avoid it forming clumps, sticking and burning.

Keep on cooking until the batter has thickened to such an extent that you can stand the spoon upright in it and it pulls away from the sides of the pan.

Line a tray with parchment paper, then pour onto it the thick porridge like mixture. With a pallet knife or similar smooth it down to an uniform 1cm thick layer. 

Place in a fridge for an hour or two to allow to cool down and solidify.  

When ready heat some olive oil in a frying pan, to about 170C (if you have a thermometer), and to a depth of at least half the thickness of your panelle. 

Cut the panelle into rectangular shapes, to a size that suits you. Fry them in batches until they turn a golden colour, flipping over halfway. 

Remove from the oil and drain on kitchen paper. Season with salt and a splash of lemon juice.

Serve immediately in a warmed white bread roll. Add some cazzilli potato fritters for even more deep-fried loveliness!