Panelle

These chickpea flour fritters are deep-fried to a golden crunch in around 3 minutes, then tucked into a soft sesame roll with a bold squeeze of lemon. The high heat frying creates a crust that is 40% thinner than standard chickpea fritters elsewhere in Italy, ensuring a delicate, non-greasy bite. Vendors in Sicily sell over 300,000 panelle sandwiches daily during peak summer, a number that rivals the turnover of many fast-food chains in the region.