Sicilian panelle

Find yourself a 4 inch in diameter can with smooth sides, (coffee can is ideal, it comes with a plastic lid that you will make use of)
Open can on both sides,( you may want to use a smooth edge can opener for this, so as not to have sharp edges)
Slightly oil the inside of the can place the lid on one side, and set aside.
Pour the cold water into a heavy gauge stainless steel pot and add the flour slowly, whisk constantly to avoid lumps.
Add the salt and parsley.
Cook on medium-low heat , stirring constantly, until the mixture thickens and pulls away from the side of the pan.
Pour the mixture into the can, cover with aluminum foil and let it cool in the fridge for several hours, mixture should be dense when cooled
When completely cool, push the mixture out no more than 1/4 inch, using the can as a guide, with a sharp knife cut the round shape.
Deep fry until golden brown.
Drain the fried panelle on paper towels.
Continue to do this until all the mixture is cut into rounds, or cut just enough to make the amount you need. The rest can be stored in the fridge for up to a couple of days.


Serving Suggestions

Stuff your favorite Panini Bread with several panelle, while they are hot.
Serve them plain with a salad on the side
Drizzle a little tomato sauce on it and a sprinkle of Parmigiano Reggiano cheese
Serve them as an appetizer, cut into small triangles stacked together with a toothpick through it
Use them instead of croutons, cut them into cubes and fry them, then put them in salads