Panelle with Ricotta and Oil-Cured Black Olives

Total Time:
1 hr 30 min
Prep:
1 hr
Inactive:
30 min

Yield:
36 fritters

Ingredients
Directions

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.

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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