1 cup chickpea flour

1 teaspoon kosher salt

1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup), plus more for garnish, if desired

1 quart extra-virgin olive oil, for frying (you may use less than this amount, but have it ready)

Make the corn salsa: In a cast-iron skillet, heat the olive oil until smoking. Toss in the corn and the zucchini and do not move it for 2 minutes -- be patient. After 2 minutes, shake the pan twice to move the vegetables and continue to cook for 2 minutes more. The corn and zucchini should have a nice char on a couple of sides. Dump the mixture into a medium bowl. Add the rest of the salsa ingredients and mix gently. Set aside.

Make the panelle: In a 4- to 6-quart saucepan, dissolve the chickpea flour and salt in the water. Cook over medium-high heat, stirring continuously, until the mixture has the consistency of cream of wheat, about 20 minutes. Stir in the parsley and spread the mixture onto a baking sheet, flattening it to a thickness of about 1/2 inch, and allow it to cool. Using a biscuit or cookie cutter, cut into 2 1/2-inch rounds and refrigerate for 30 minutes.

Heat 2 inches of cooking oil in a high-sided frying pan to 375 F. Fry the chickpea discs, four or five at a time, until golden brown, 30 to 45 seconds. Carefully remove them from the oil using a spider or a slotted spatula (tongs will tear them), and drain on paper towels.

Serve the panelle: Serve the dish hot. Season the salsa with salt, and serve on the side. You can also spoon over the top of and sprinkle with parsley if desired.

(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)