Panelle (Sicilian Chickpea Fritters) 🫘

Method

1. 1

   Whisk chickpea flour into cold water until smooth; season with salt.

2. 2

   Cook over medium heat, stirring constantly with a wooden spoon, 5-8 minutes until it thickens into a stiff polenta.

3. 3

   Stir in olive oil, parsley and garlic; beat hard for a minute.

4. 4

   Spread 1 cm thick on an oiled tray; cool, then refrigerate at least 1 hour until firm.

5. 5

   Cut into fingers or rounds; pat dry.

6. 6

   Fry at 180°C in neutral oil until golden and blistered, 3-4 minutes; drain on paper.

7. 7

   Salt while hot and squeeze lemon over. Serve immediately.