Chickpea Fritters with Hot Chili Jam

By janicecraig

Ingredients

• 1 cup chickpea flour
• 2 cups water
• 1/2 bunch parsley, chopped
• 1 teaspoon salt
• 6-8 cups extra-virgin olive oil
• 1 clove garlic, sliced
• 2 eggs
• 1/4 cup Caciocavallo cheese, grated
• 1 jar spicy chili jam

Details

Servings 1
Cooking time 50mins
Adapted from abc.go.com

Preparation

Step 1

In a 2-quart saucepan, dissolve the chickpea flour in 2 cups of simmering water. Stir in 1/2 bunch chopped parsley, salt, extra-virgin olive oil, 1 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. Transfer to a bowl and set aside until cool enough to handle.
Fill a deep pot half-way with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. 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 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. Immediately sprinkle with salt. Repeat process until all the panelle chickpea (fritters) are cooked.
Garnish with parsley and grated Caciocavallo cheese. Serve with spicy chili jam.

Tips
- Spread the dough out into an even layer in a rimmed baking sheet to cool. Then, cut into squares or use cookie cutters to form round or festive shapes.