Panelle with Ricotta and Oil-Cured Black Olives
- Yield: 36 fritters
- Total Time: 1 hour 30 minutes
- Preparation Time: 1 hour
- Resting Time: 30 minutes
- Nutritional Information Per Serving: Calories 47, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 145 mg, Carbohydrates 3 g, Dietary Fiber 0.5 g, Protein 2 g
Ingredients
- 1 1/2 cups chickpea flour
- 2 teaspoons kosher salt, plus extra for serving
- 2 cups water
- 1/2 cup canned chickpeas, drained and roughly mashed
- Vegetable oil, for frying
- 1/4 cup fresh flat-leaf parsley, chopped, plus extra leaves for garnish
- 1 cup fresh ricotta cheese
- 1/4 cup oil-cured black olives, coarsely chopped
Cooking Instructions
- In a medium saucepan, whisk together chickpea flour, kosher salt, and water over medium-high heat. Cook, stirring continuously, until the mixture thickens and pulls away from the sides of the pan, forming a dense, paste-like consistency, about 4 minutes. Stir in the mashed chickpeas. Using a spoon, drop level tablespoons of mixture onto a baking sheet lined with parchment paper, flattening each to a round approximately 1 inch wide and 1/3 inch thick. Cover and refrigerate for at least 30 minutes. You can prepare this step in advance and chill overnight if desired.
- Heat about 1 inch of vegetable oil in a small skillet to 375F (190C). Fry the chilled fritters until golden brown, about 2 minutes per side. Drain on paper towels.
- Mix the chopped parsley into the ricotta. Spoon dollops of the ricotta mixture onto the warm or room-temperature fritters. Top each fritter with chopped oil-cured black olives, a small parsley leaf, and a light sprinkle of salt.
Copyright 2011 Television Recipe Iseasy, G.P. All rights reserved
