Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Panelle with Ricotta and Oil-Cured Black Olives
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- Total: 1 hr 30 min
- Prep: 1 hr
- Inactive: 30 min
- Yield: 36 fritters
-
- Nutritional Analysis
- Per Serving
- Calories
- 47
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 4 milligrams
- Sodium
- 145 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 2 grams
- Total: 1 hr 30 min
- Prep: 1 hr
- Inactive: 30 min
- Yield: 36 fritters
-
- Nutritional Analysis
- Per Serving
- Calories
- 47
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 4 milligrams
- Sodium
- 145 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 2 grams
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.
