Put flour in saucepan.
Using a whisk, stir in water whisking to break up any lumps. Add parsley
or oregano, salt and pepper. Cook over medium heat, stirring constantly,
until mixture begins to pull away from the sides of the pan, about 15
Turn mixture onto an
oiled surface (pizza tins work well for this, as does a marble or wooden
board) and even with a spatula into a thin sheet. Let cool. Cut into rectangles
each about 2 inches by 3 inches.
Heat oil to 375°F
and fry in batches, being careful to not put in too many at one time which
would lower the heat of the oil. Fry until each panella is golden brown.
You may need to turn once.
Drain on paper towels
and serve immediately.
Yield: About 30 panelle
This recipe from www.inmamaskitchen.com
on Sicilian cooking more
sicilian recipes back to appetizers and small bites