These fritters are made from chickpea flour and water and fried until crisp.  They are probably one of the most iconic Sicilian street food options found. They are traditionally served in a sesame bun, but we love them as a snack with dips and a great option to put into your lunch boxes.

Makes 

Ingredient

230g chickpea flour

3 cups water, room temperature

2 Tbsp fresh parsley, finely chopped

1 litre vegetable oil

1 lemon

Sea salt flakes

Freshly cracked black pepper

Method

Pour the water into a large bowl

Gradually add the flour, stirring constantly to remove all lumps.

Pour the mixture into a saucepan, and cook over medium heat until thick like polenta or porridge.

Remove from the heat and add salt and pepper to taste.  Add the parsley and stir to combine.

Have a clean chopping board or something similar ready. 

Pour the mixture immediately onto the board and spread evenly, cover with baking paper and gently roll to the thickness 4mm

Cool the dough for at least 2 hours to firm up.

Cut the dough into rectangle size 5 x 3 cm

Pour the oil into a deep sided heavy based pan. Heat to 170C

Cook 2-4 panelle at a time, important not to overcrowd the pan. Fry until golden for 3 minutes then turn and cook for a further 3 minutes or until golden and puffy. Remove with a slotted spoon and drain on kitchen paper.

Continue until all the panelle are all cooked.

Squeeze over a little lemon juice and sprinkle sea salt. 

Enjoy them as a tasty snack.