The town of Collesano

Foods and cook recipes Collesano



Chickpea flour gr. 500, a liter and a half of water, salt and pepper to taste.



Melt in a pan to cool the chickpea flour with water, making sure that it does not make lumps.

Season with salt and pepper, and switch on the stove over low heat, stirring until the mixture is always completely detach it from the pan.

(After about 15 minutes). Pour quickly on a wet marble table and flatten the dough with a knife to make it as thin as possible.

(I use panellai spread it on wooden tablets on which are inscribed square of the drawings).

When the mixture is cold cut it into small rectangles of about cm. 10x5 and fry in a pan with oil seed.

The fritters should be just barely golden and never dark.

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