Chickpea Fritters (Panelle)

Cookbook author Michele Scicolone remembers eating these crisp-edged fritters, accompanied with glasses of chilled Chardonnay, at the home of Anna Tosca Lanza, whose family owns the Regaleali wine estate in central Sicily. In Palermo, panelle are sometimes tucked into sandwich rolls with fresh ricotta cheese for a quick lunch.
Average Customer Rating:
5 out of 5
5
 out of 
5
 (1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Chickpea Fritters (Panelle)
Review 1 for Chickpea Fritters (Panelle)
5 out of 5
5 out of 5
Polizzi
,Newport Beach
,CA
August 7, 2012
Would You Recommend? Yes
0points
Share this Review:
Facebook Twitter
Thank you! You have successfully submitted a comment for this review.
Sicilian Street Eats
August 7, 2012
Just like my Mamma made! Excellent in a ciabbata roll with a sprinkle of lemon or a heaping spoonful of ricotta.
Pros: Easy, Impressive, Will Make Again