The pancake-thin chickpea flour fritter is a trademark of western Sicilian eating. To savor this dainty fried carb fest at its best, locals eat panelle as a sandwich filler, stacked between two slices of crusty homestyle bread. But no one will frown at you for scoffing them as is, simply sprinkled with salt.
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400 g (2 cups) chickpea flour
1 liter (4 cups) water
3 tablespoons Italian flatleaf parsley, finely chopped
Vegetable oil for frying
An empty soda tin with the ends cut off
Place the chickpea flour, water and salt in a large stewpot over medium heat, and stir until the mixture hardens to porridge-like consistency. Let it cool briefly before pouring it over a flat work surface. Sprinkle some chopped parsley, level the "dough" evenly and let it rest.
Use the bottomless soda can to cut round panelle, and fry them in small batches, in abundant peanut or sunflour seed oil until golden on both sides.
Fish them out and blot the panelle on a paper towel before serving hot with sesame rolls or casareccio bread and chilled dry, white wine.
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