Panelle — Crispy Sicilian Chickpea Fritters

Coat two flat-bottomed baking sheets measuring about 30 × 40 cm with a thin layer of oil, using 5 ml in total. Set them near the stove, as the cooked mixture firms up quickly. Finely chop the parsley leaves and have a wide spatula ready for spreading the mixture.

Pour all the cold water into a heavy-bottomed pot. Gradually add the chickpea flour, whisking vigorously until you have a smooth liquid with no lumps. Add the salt and pepper; only then place the pot on the burner.

Heat over medium heat for about 5 minutes, stirring constantly and reaching the bottom and sides of the pot. Once the mixture thickens noticeably and starts to bubble gently, reduce the heat and cook for about 15 minutes more, stirring vigorously with a firm spatula to cook the flour without scorching the bottom. The finished mixture is very thick and smooth, pulling away from the sides and briefly exposing the bottom as you stir; occasional bubbles may splatter, so keep the heat low. Remove the pot from the burner and stir in all the chopped parsley.

Immediately divide the hot mixture between the two prepared baking sheets. Use a wide spatula to spread it quickly and evenly over the entire bottom, including the edges, to a thickness of about 3–4 mm. Do not leave thick mounds, which would fry unevenly later.

Leave the baking sheets on the counter for about 45 minutes, until the mixture has cooled completely and set; it should be firm, with no warm, soft center. Cut each layer into rectangles about 5 × 10 cm, making about 24 fritters from each sheet and about 48 in total. Lift them with a thin spatula and carefully separate them from the sheet; they hold their shape but are not yet crisp. Cut the lemon into wedges for serving.

Pour the remaining 750 ml of oil into a deep skillet about 26–28 cm in diameter: the oil should be about 1–2 cm deep, depending on the size of the skillet bottom, and reach no higher than halfway up the sides. Heat over medium heat for about 5 minutes, until small, lively bubbles immediately surround the edge of the first fritter when you carefully dip it into the oil. The oil should not smoke; if it starts to smoke, remove the skillet from the heat and let it cool slightly.

Carefully slide in about 4 fritters at a time, lowering them close to the oil surface to reduce splashing; they should lie separately without overlapping. Fry over medium heat for about 3–4 minutes per batch, turning once halfway through, until both sides are golden and the edges are firm and crisp. If they brown too quickly, lower the heat; before adding the next batch, wait briefly until the oil again sizzles noticeably around a fritter. Repeat with the rest: twelve batches will take about 45 minutes in total.

Use a slotted spoon to transfer the fried panelle to paper towels and briefly drain each batch. Serve each batch hot as soon as it has drained, dividing the fritters among four people while the next batches fry. Serve the lemon wedges for squeezing a total of about 30 ml of juice over the fritters. Once frying is finished, turn off the burner and leave the oil to cool completely. Pour the remaining oil into a sealable container and take it to a used cooking oil collection point instead of pouring it down the sink.