METHOD:

Pour 1.5l of water into a saucepan (not steel). Pour the flour dissolving the lumps that form (use your fingers or a whisk), add a pinch of salt, put on medium heat and mix frequently with a wooden spoon, be careful not to let the mixture stick to the bottom and sides and continue for about 45 minutes.

When the mixture begins to puff, add chopped parsley and two pinches of fennel seeds, and then turn off. Quickly pour the mixture into a container greased with oil (you can also use bottles of water, removing the upper conical part), leave to cool; after having taken the mixture out of the mould, proceed with a blade to slice the preparation into approximately 4 mm thick slices. Size the panelle to your liking. Alternatively, pour the mixture onto a surface, leveling it with a spatula to a thickness of about 5 mm, leave to cool and when the mixture is cold, cut the dough. Prepare a deep frying pan with plenty of oil and bring it to a high temperature, immerse the panelle in the hot oil, wait for the two sides to brown completely, wipe off the excess oil and sprinkle them with salt. Stuff a soft and hot sandwich with panelle and add lemon drops.