sicilian street food

Panelle (Sicilian Chickpea Fritters) are typically served as a street food in Palermo, either on their own or in a panino with a drizzle of freshly squeezed lemon juice.

Panelle Recipe (Sicilian Chickpea Fritters)

chickpea flour

water

coarse sea salt or kosher salt

parsley

Vegetable or canola oil (for frying)

Place the chickpea flour, water, and salt in a medium sized sauce pan and whisk until smooth. Set over medium heat, and whisk constantly as the mixture slowly heats. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth, thick and starts to pull away from the sides of the pan, about 5 minutes. Remove from heat and stir in the parsley.

Pour the mixture onto a parchment covered baking sheet (approximately 12” x 15”) and spread it quickly with a spatula, before it cools and sets, so it fills the pan in an even layer, about ¼ inch thick.  Let cool in the refrigerator for approximately an hour, until completely firm.

Once cooled, cut into squares with a sharp knife. Carefully lift the cut pieces from the pan with a spatula or your hands.

To fry the panelle, pour enough canola oil into a wide heavy skillet to cover the bottom to a depth of 1/2 inch, and set over medium heat. When the oil is hot, fry the panelle about 3 minutes, until the underside is crisp and golden, then flip and brown the other side about 2-3 minutes more.

Place the panelle on paper towels to drain excess oil. Drizzle lightly with salt and serve hot. The panelle may also be served in a panino.

Arancini di Riso, or Italian fried risotto balls, are a classic Sicilian snack. Made from leftover risotto stuffed with mozzarella, these crispy delights are golden on the outside and gooey on the inside.

Arancini di Riso - Fried Italian Risotto Balls with Marinara Sauce

(500 g) leftover risotto, cooled

(200 g) all-purpose flour (or more, as needed)

eggs,

(250 g) breadcrumbs (or more, as needed)

orange,

Salt and pepper,

Peanut oil (or another high-smoke-point oil

olive oil

garlic cloves,

(14 oz or 400 g) crushed tomatoes

oregano

sugar

basil leaves, torn (optional)

Sauté Garlic:

Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cook the Sauce:

Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.

Finish with Basil (Optional):

Add fresh basil leaves just before serving. Keep warm or at room temperature for dipping.

Prepare the Marinara Dip

Shape the Balls:

Wet your hands to prevent sticking. Take 1/3 to 1/2 cup of the leftover risotto and flatten it in your palm.

Place a piece of mozzarella (or any optional filling) in the center.

Fold the risotto around the filling, ensuring it’s completely enclosed. Roll into a ball.

Place the balls on a parchment-lined baking sheet. Repeat until all risotto is used.

Prepare the Risotto Balls

Set Up a Breading Station:

Prepare three dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs mixed with orange zest.

Roll each risotto ball in the flour, then dip into the egg, letting excess drip off, and finally coat with breadcrumbs.

Place the breaded balls back onto the parchment-lined baking sheet.

Bread the Balls

Chill the Balls:

Refrigerate the coated balls for 30-60 minutes. This helps them hold their shape while frying.

Fry the Arancini:

Heat 3-4 inches of oil in a heavy-bottomed pan or deep fryer to 375°F (190°C).

Fry 3-4 arancini at a time, turning occasionally, until golden brown (about 4 minutes).

Remove with a slotted spoon and drain on a tray lined with paper towels.

Season and Serve:

Sprinkle with a little sea salt while still warm. Serve hot or at room temperature.

Chill and Fry

I was scrolling down admiring these perfectly formed balls and the red onion marmellata when I got to the author bio...I should have known it was you! Great work here, just as on Z Tasty Life!

Holy moly, this turned out so delicious. Thank you for this recipe!

OH MY GOODNESS  -  JUST BRINGS BACK MEMORIES OF MY NONNA'S KITCHEN. IT HAS BEEN A LONG TIME SINCE I HAVE ENJOYED THIS DELICIOUS ITALIAN TREAT - WILL BE MAKING THEM SOON, THANKS FOR THE RECIPE.   HAVING ACCESS TO THESE RECIPES ARE A BLESSING - NO-ONE THOUGHT TO GET ALL OUR FAVORITES WHILE OUR GRANDPARENT/MOTHERS WERE HERE.    THANKS AGAIN.

I loooove arancini and this is my favorite recipe by far!

Hi Amelia,
Thank you so much for sharing your recipe.  As much as I have many of my mom's recipes written down, this is one that I just didn't have.  However, I think the hardest part for me is keeping the rice in a ball.  Is there any hint on how to do this without it falling apart?

Looking forward to hearing from you.  Cannot wait to make these!

I was watching the Food network the first time I saw these and wanted to eat one sooo bad.  :)  I will have to make them now.  I was wondering if I could get the recipe for the sweet one they had on there.  It was made with rice and was real sweet and had chocolate in it also.  Looked absolutely wonderful!
Thank You!

EDIT: I MADE THESE AND THEY WERE FAAAAAAANTASTIC!

Good recipe;  I do all except I wrap the
cheese with prociutto.

Love this. Arancini is so good! Made before and kept in the fridge until frying and it turned out really good.

Mine were not as pretty, but they tasted great!

I just made them and they are amazing and so easy to make!! Unfortunately I didn't had Mozarella to put in the middle...but still delicous!

As a Sicilian, I can confirm that this is authentic and absolutely perfect.

Made these yesterday and they were incredible!!!

These are one of my favourite foods from Italy of my wife and I. We have just finished eating the ones made using your recipe and I have to say they were superb, and we are going to make them again for a party we are having on Tuesday. Thank you for sharing with us.

Just tucked into these served on a wooden board scattered with sea salt, coarse ground black pepper and basil leaves served with the dip - wow earned serious brownie points !!!! No one would ever believe you were using up leftovers ???? just delicious thank you

Just made these last night and OMG they were completely fantastic. I have to make this a lot more!

Top 2 sicilian street food recipes from across the web

The most viewed sicilian street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Panelle Recipe (Sicilian Chickpea F...

Arancini di Riso - Fried Italian Ri...

Top 2 sicilian street food recipes from across the web

The most viewed sicilian street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panelle Recipe (Sicilian Chickpea F...

Arancini di Riso - Fried Italian Ri...

The most viewed sicilian street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine