Panelle
Lucille
This is a Sicilian street food. Beleive it or not, they are easy to make but hard to find anymore.
ingredients
- 2 1/2 cups chickpea flour
- 3 cups water
- 3 tbs. finely minced from parsley
- salt to taste
- freshly milled black pepper to taste
- 4 to 6 cups vegetable oil for deep frying
directions
- 1
Put flour in saucepan. Using a whisk, stir in water whisking to break up any lumps. Add parsley, salt and pepper. Cook over medium heat, stirring constantly, until mixture begins to pull away from the sides of the pan, about 15 minutes.
- 2
Turn mixture onto an oiled surface (pizza tins work well for this, as does a marble or wooden board), and even with a spatula into a thin sheet. Let cool. Cut into rectangles each about 2 inches by 3 inches.
- 3
Heat oil to 37e degrees and fry in batches, being careful to not put in too many at one time which would lower the heat of the oil. Fry until each panella is golden brown you may need to turn once.
- 4
Drain on paper towels and serve immediately.
notes
They also make great sandwiches on a fresh roll.
Source: The Panelle Shop
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