Panelle with Ricotta and Oil-Cured Black Olives

Total Time:
1 hr 30 min
1 hr
30 min

36 fritters

  • 1 1/2 cups chickpea flour
  • Kosher salt
  • 1/2 cup canned chickpeas, drained and coarsely mashed
  • Vegetable oil, for frying
  • 1/4 cup chopped fresh flat-leaf parsley, plus more parsley leaves for serving
  • 1 cup fresh ricotta
  • 1/4 cup oil-cured black olives, coarsely chopped
  • 1. Whisk the flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan, and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight.

  • 2. Fill a small skillet with 1-inch oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

  • 3. Stir 1/4 cup chopped parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf, and a sprinkle of salt.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 47

  • Total Fat: 3 grams

  • Saturated Fat: 1 grams

  • Total Carbohydrate: 3 grams

  • Protein: 2 grams

  • Sodium: 145 milligrams

  • Cholesterol: 4 milligrams

  • Fiber: 0.5 grams

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