Panelle (Sicilian Chickpea Fritters — Street Food)

Ingredients

• 200 g dried chickpeas (soaked overnight and drained) OR 400 g canned chickpeas (drained and rinsed)
• 600 ml water
• 1 medium onion, quartered
• 2 bay leaves
• 40 g extra-virgin olive oil Sicilian DOP
• 8 g fine sea salt
• 2 g white pepper
• 1 g ground fennel seed (optional)
• 100 g Italian '00' flour (or plain wheat flour)
• 1 l neutral oil (for frying)
• Fresh lemon wedges and fleur de sel (for serving)

Method

1. 1
   If using dried chickpeas, boil in 600 ml water with onion and bay leaves for 45–60 minutes until completely tender (if using canned, skip to step 2).
2. 2
   Drain cooked chickpeas, discard onion and bay; pass through a mouli mill or fine sieve into a bowl; you should have 350 g purée.
3. 3
   Fold extra-virgin olive oil, fine sea salt, white pepper, and fennel seed into the purée; whisk until completely smooth; gently fold in flour until fully incorporated (no lumps).
4. 4
   Transfer mixture to a shallow tray lined with parchment; spread evenly to 1 cm thickness; cool to room temperature (approximately 20 minutes).
5. 5
   Once set, cut into 8 × 3 cm rectangles using a wet knife; transfer to a tray.
6. 6
   Heat neutral oil to 170°C; working in batches, fry panelle for 2–3 minutes per side until deep golden and crisp; drain on paper towels.
7. 7
   Season immediately with fleur de sel; serve hot with fresh lemon wedges and optionally with pani ca' meusa (sandwich in a sesame roll with spleen ragù).