This dish was not originally included in my proposal to Foodbuzz for my 24×24 event on Sicilian Street Food New Year’s Eve Party: it was a spur of the moment decision. As they turned out great, I am sharing the recipe with you as well! It is really not a recipe per se, but it was a way for street vendors not to throw away the left overs that remained from the panelle and cazzilli mixtures: they would scrape off all the left overs, turn them into rascature (which literally means “scrapings”), fry them and sell them! Ingenuous, isn’t it? But I am so glad they came up with this idea or we would be missing out on yet another delicacy! Enjoy!
Whatever remains from the cazzilli mixture
Whatever remains from the panelled mixture
Mix all the left overs together and shape into little prisms with tapering ends (7 cm – 2.75 inches long, 3 cm – 1.2 inches wide and 3 cm – 1.2 inches high).
Deep fry in hot vegetable oil and serve hot.