Chickpea Fritters - {Panelle}

Recipe Ingredients

1 cup	62g / 2.2oz	Chickpea flour
2 cups	474ml	Water
1/2		Fresh parsley leaves - finely chopped,
		Plus more garnishing
1 teaspoon	5ml	Salt
		Extra-virgin olive oil - as needed
1		Garlic clove - sliced
2		Eggs
1/4 cup	36g / 1.3oz	Caciocavallo cheese
		Potato Fritters - {Cazilli} - (see recipe)

Recipe Instructions

In a 2-quart saucepan, dissolve the chickpea flour in 2 cups water. Stir in chopped parsley, salt, extra-virgin olive oil, sliced garlic clove and 2 eggs. Place the saucepan over medium heat and continue mixing until ingredients combine to form a thick paste. Remove the pan from the heat and allow the dough to cool.

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees. The oil should remain at or around this temperature throughout the cooking process.

Using your palms, shape the chickpea flour dough into oval-shaped fritters, about 2 inches in length.

Working in batches of 6, fry the fritters until golden brown. Use a slotted spoon or spider to gently drop spoonfuls of the fritters into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the panelle are cooked.

Garnish with parsley and cheese. Serve warm accompanied by cazilli.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F01) - from the TV FOOD NETWORK

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