Panelle with Ricotta and Oil-Cured Black Olives
- Level: Easy
- Yield: 36 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 50
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 38
- Total: 1 hr 30 min (includes chilling time)
- Active: 1 min
Ingredients
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 flat-leaf parsley, plus more parsley leaves for serving
1 cup fresh ricotta
1/4 cup oil-cured black olives, coarsely chopped
Directions
- Whisk the chickpea 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.
- Fill a small skillet with 1 inch of 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.
- Stir the 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.