Sicilian Panelle

Bahan-bahan

In this series, I am exploring traditional plant-based foods from cultures around the world. This episode takes us to Italy’s Sicily, home to these crispy chickpea fritters.

Panelle, in essence, is very similar to the Burmese tofu I’ve shared a few weeks ago, but instead of straining it, you spread the paste out thinly and fry it into crispy fritters.

They are a traditional Sicilian street food from Palermo, where they are served as Pane e Panelle in a bun with nothing else but a squeeze of lemon juice.

Although not according to custom, I like to add a refreshing, tangy gremolata to cut through the textures and wake up the flavours.