Panelle with Ricotta and Oil-Cured Black Olives

• 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 fresh flat-leaf parsley, plus more parsley leaves for serving
• 1 cup fresh ricotta
• 1/4 cup oil-cured black olives, coarsely chopped

1. 1.
2. 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.
3. Stir in the chickpeas.
4. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick.
5. Cover and chill for at least 30 minutes.
6. The recipe can be prepared up to this point and chilled overnight.
7. 2.
8. Fill a small skillet with 1-inch oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side.
9. Transfer to a paper towel-lined plate to drain.
10. 3.
11. Stir 1/4 cup chopped parsley into the ricotta, then dollop onto warm or room temperature fritters.
12. Top with the chopped olives, 1 small parsley leaf, and a sprinkle of salt.
13. Calories: 47
14. Total Fat: 3 grams
15. Saturated Fat: 1 grams
16. Total Carbohydrate: 3 grams
17. Protein: 2 grams
18. Sodium: 145 milligrams
19. Cholesterol: 4 milligrams
20. Fiber: 0.5 grams

chickpea flour, kosher salt, chickpeas, vegetable oil, parsley, fresh ricotta, oilcured black olives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/panelle-with-ricotta-and-oil-cured-black-olives-recipe.html (may not work)