Chickpea fritters topped with fresh ricotta, oil-cured black olives and parsley.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 min |
| Yield: | 36 fritters |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 min |
| Yield: | 36 fritters |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 50 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 4 mg |
| Sodium | 38 mg |
| Serving Size | 1 of 36 servings |
| Calories | 50 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 4 mg |
| Sodium | 38 mg |