Panelle with Ricotta and Oil-Cured Black Olives

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   1.

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   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.

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   Stir in the chickpeas.

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   Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick.

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   Cover and chill for at least 30 minutes.

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   The recipe can be prepared up to this point and chilled overnight.

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   2.

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   Fill a small skillet with 1-inch oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side.

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   Transfer to a paper towel-lined plate to drain.

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    3.

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    Stir 1/4 cup chopped parsley into the ricotta, then dollop onto warm or room temperature fritters.

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    Top with the chopped olives, 1 small parsley leaf, and a sprinkle of salt.

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    Calories: 47

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    Total Fat: 3 grams

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    Saturated Fat: 1 grams

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    Total Carbohydrate: 3 grams

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    Protein: 2 grams

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    Sodium: 145 milligrams

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    Cholesterol: 4 milligrams

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    Fiber: 0.5 grams

* Per serving · 4 servings · Values may vary.

No additional tips available.