Who says eating meat has to be expensive? This simple Sicilian Frittola is a easy version of popular Sicilian fried meat, and you’re about to learn how to turn humble meat scraps into an incredibly tasty dish—quickly, easily, and without wasting a thing!
What Is Sicilian Frittola?
If you’ve never heard of frittola Siciliana, you’re in for a treat! This recipe is basically meat fried in its own fat until crispy. This is one of Sicily’s most traditional (and delicious) street foods. The dish dates back to the Arab period in Sicilian history, when the island was a melting pot of cultures and flavors. Originally a meal for the working class, it was sold straight from wooden carts by street vendors in Palermo.
Traditionally, frittola is made with leftover parts of the animal—think cartilage, tendons, and small meat scraps—boiled and then fried until crispy. It’s a true example of peasant cooking: simple, clever, and packed with flavor. Today, it’s still found in the streets of Palermo and remains a flavorful symbol of Sicilian heritage.
Why You’ll Love This Simple Fried Meat Recipe
This version of the frittola is easier and quicker to prepare than the traditional one, but still delivers all the rich flavor and crunch. It’s ideal if you’re trying to save money or want to avoid food waste—plus, it’s absolutely delicious!
Here’s why it deserves a spot on your table:
- Budget-friendly: Made from meat scraps you already have.
- Sustainable: No part of the meat goes to waste.
- Keto, paleo & carnivore approved: Rich in fat and protein, with barely any carbs.
- Crispy and satisfying: That golden, crackly texture is irresistible.
- Quick and easy: Ready in less than 30 minutes.
What Modern Diets Does This Simple Sicilian Frittola Fit Into?
Our simplified take on Sicilian frittola fits perfectly into keto, paleo, and of course, carnivore diets. It’s rich in fats and protein while being naturally low in carbs. For frying, you can use olive oil, lard, or tallow—just choose what works best for your taste and dietary needs.
How to Make this Easy Version of Frittola Siciliana
Sicilian frittola is a dish that requires time and patience, but our recipe is a little quicker, and the final result is a tasty and eco-sustainable dish, as it will make you eat scraps of meat that would otherwise be thrown away.
Ingredients
- About 2 kg of meat scraps (used to make broth: cartilage, tendons, tougher cuts)
- 1 tbsp lard (or more, depending on fat content)
- 1–2 bay leaves (optional)
- Water
- Salt and black pepper to taste
- Fresh lemon juice
Instructions
Chop the meat scraps. Start by gathering all the cooked meat leftover from making broth. Cut everything into evenly-sized chunks, about 2 cm each.
Cook everything down. Place the meat in a large skillet or pan. If your meat scraps aren’t fatty, add a tablespoon of lard. Toss in a couple of bay leaves if you like, then pour in just enough water to cover the meat.
Boil and fry. Bring it all to a boil over high heat. The meat will first absorb the water. Once the water evaporates, the meat will begin to fry in its own fat (and the lard you added). Keep cooking until the meat turns golden and crispy.
Drain and season. Transfer the crispy meat to a plate lined with paper towels to absorb the excess fat. Season generously with salt, pepper, and a squeeze of fresh lemon juice.
Serve immediately. This dish is best enjoyed hot and fresh while those tasty bites are still sizzling and crunchy.
Can I Store It for Later?
Not really. This dish is meant to be eaten fresh out of the pan. Once it cools, it loses its crispy texture, and reheating won’t bring it back. We recommend making just enough to enjoy in one go!
A Simple Sicilian Frittola Recipe – A Tasty Old-School Street Food to Avoid Waste!
Ingredients
- About 2 kg of meat scraps used to make broth: cartilage, tendons, tougher cuts
- 1 tbsp lard or more, depending on fat content
- 1-2 bay leaves optional
- Water
- Salt and black pepper to taste
- Fresh lemon juice
Instructions
- Start by gathering all the cooked meat leftover from making broth. Cut everything into evenly-sized chunks, about 2 cm each.
- Place the meat in a large skillet or pan. If your meat scraps aren’t fatty, add a tablespoon of lard.
- Toss in a couple of bay leaves if you like, then pour in just enough water to cover the meat.
- Bring it all to a boil over high heat. The meat will first absorb the water. Once the water evaporates, the meat will begin to fry in its own fat (and the lard you added). Keep cooking until the meat turns golden and crispy.
- Transfer the crispy meat to a plate lined with paper towels to absorb the excess fat.
- Season generously with salt, pepper, and a squeeze of fresh lemon juice.
- Serve immediately.
