In fact, I think about Palermo on a regular basis. It is one of those places that has made such an impact on me. We only spent a short 3 days in the city but I have a constant need to get back, spend more time there and explore the rest of Sicily. The beauty, the ugly, the chaotic traffic, the food and rhythm of the city is something I just have to experience again. I have read that Sicily claims to have invented street food and Palermo is dotted with vendors selling panella, arancini, sfincione and pani ca meusa.
It truly is a feast for the senses, made all the better with a generous follow up of Sicilian ice cream and cannoli. This chickpea fritters recipe is a throwback to those memories. Known as panella and often served in a bread roll, I wanted to give it a more dinner party feel and topped it with marinated zucchini. They are delicious and the acidity of the dressing cuts the oiliness from all the shallow frying.