Yellow Split Pea Panelle (Pea’nelle) with Pumpkin Fritti

Method

1. Line a baking tray with greaseproof paper and a light greasing of olive oil.
2. To make the panelle, slowly whisk the water into the pea flour, ensuring no lumps, then add to a saucepan over a medium heat with salt.
3. Continuously stir for 5 minutes until considerably thickened and tacky. Spread evenly onto the tray to 5mm thickness; let cool and set.
4. When set, cut into 6cm x 6cm pieces. Heat oil in a deep fryer or large saucepan to 180°C.
5. To make the fritti, whisk the 00 flour and water into a single cream consistency. Toss pumpkin slices in the batter to coat.
6. Fry the panelle in batches for 3-5 minutes until golden and crisp; drain on a cooling rack.
7. Lift pumpkin slices from the batter, shake off excess, and fry for 2 minutes until crispy.
8. Toss everything in salt and chilli flakes. Serve on a platter topped with lemon zest, parsley, and honey. Eat immediately.