'PANELLI' Tasty fritters made with chickpeas flour, water and parsley, typical of Palermo city, where the tradition of eating 'Bread and Panelle' is deep-seated and very much loved.
It is said that the origin of 'Panelle' goes back to the Arabs, that between the IX and the XI century, during their domination in Sicily, ground the chickpeas, a type of legume coming from the East, up to producing a flour, that mixed with water, originated special fritters.
500 gr of chickpeas flour; a bunch of parsley; extra vergin olive oil (or peanut seeds oil); salt.
Melt the chickpeas flour in a bowl with 1,5 litre of water, mix with a wooden spoon.
Put the pan on the flame and, mixing continuously and always in the same direction, let cook until you get a rather solid and homogeneous mixture.
30 minutes later the mix should move away from the sides of the pan; add ground parsley and move the mixture in a nonstick rectangular dish, dampened with cold water; level its surface and let it solidify.
As soon as it is cold and solid, turn it upside down on a flat surface and cut thin slices.
Warm up abundant oil in a pan and fry few 'panelle' at a time, up to getting them golden coloured; drip them and place them on cooking paper to dry the grease in excess and serve them hot.
Rapida la spedizione e buono il prezzo del vino ordinato. Grazie dei prodotti d'omaggio!
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