CHICKPEA FRITTERS

(Panelle)

Makes about 40 panelle

450 g/1 lb chickpea flour

1.4 litres/2½ pints water

2 tablespoons finely chopped parsley

Salt and freshly ground black pepper

Vegetable oil for frying

Put the chickpea flour in a saucepan, and add the water slowly, stirring carefully to avoid the formation of lumps. Add the parsley, salt and pepper to taste, and cook over a medium flame, stirring constantly, about 15 minutes or until the mixture is very thick and just begins to stand away from the sides of the pan as you stir.

Working rapidly, pour the mixture out onto a lightly oiled marble or wooden surface, and spread it out with an oiled spatula into a thin sheet, less than 6 mm/¼ inch thick. When cooled, cut into 5 × 7.5 cm/2 × 3 inch rectangles.

An alternative and easier method is to pour the mixture into an empty, clean, and oiled tin can (the squared cans that olive oil comes in are perfect). When it is cool, turn the can upside down, open the bottom with a can opener, push the loaf of panelle paste out a little at a time, cutting off very thin slices with a sharp knife or a length of dental floss stretched taut.

Fry the slices a few at a time in hot oil deep enough to float them, turning once, until both sides become pale golden brown. Drain on kitchen paper and serve hot.

Another fry-shop favourite is quaglie, small aubergines cut so that when they are fried they fan out like the tail feathers of a quail.