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Fried chickpea polenta (italian “panelle”)

Frigittorie, found all over Palermo, means things fried, and the selections are endless. Breaded eggplant, broccoli, artichokes—all of the vegetables in season are coated with a flour paste (pastella) and find their way into a fryer. In Palermo, one of the undisputed specialties is panella, made of chickpea flour and cooked like polenta, chilled, and then cut into thick slices that are fried in olive oil. Fried panelle are eaten as is, or multiple slices are piled in a sesame bun and enjoyed as a big sandwich.

Flour quality parameters

We took this article from New Zealand Flour Millers Association, (http://www.flourinfo.co.nz/), very interesting to understand properties and quality in flour production process. See the main parameters below:

Flour Colour
A very simple way…