Name: Sicilian Chickpea Fritters (Panelle)
Cook time: 1 hr
Total time: 4 hr (includes chilling)
Yield: Makes 10 servings (as part of antipasti)
Ingredients: 3 cups water; 2 cups chickpea flour (see note); 1 teaspoon coarse sea salt (preferably Sicilian); 2 1/4 to 2 1/2 cups olive oil; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons finely grated Parmigiano-Reggiano; Parchment paper; a deep-fat thermometer

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Photo by Martyn Thompson

This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.

Cooks' Note

If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet. To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently. Chickpea mixture can be chilled in loaf pan up to 1 day. Panelle can be fried 4 hours ahead and kept, uncovered, at room temperature. Reheat on a baking sheet in a preheated 350°F oven 10 to 15 minutes.

Chickpea flour is available at Italian markets, many specialty foods shops, and D. Coliccio & Sons (718-436-6700).

Recipe notes

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