Pasta Flyer, NYC
These decadent fritters are also gluten-free.
makes about 24 farinata
- One 15-ounce can chickpeas
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons fresh lemon juice
- Kosher salt
- 1 large egg
- 1 tablespoon black truffle oil
- 1 tablespoon whole milk
- 1/4 pound (or 1 1/4 cups) fontina cheese, grated on the large holes of a box grater
- 2 1/2 tablespoons canned black truffle peelings, drained and finely chopped
- 1 1/2 teaspoons flat-leaf parsley, finely chopped
- 1/4 cup chickpea flour (also called garbanzo or ceci flour)
- 1 1/2 quarts vegetable oil for frying
Prepare the chickpeas: in a colander set over a bowl, drain the chickpeas, reserving their liquid. In a blender, combine 1/3 cup of the chickpea liquid, 1 cup of the chickpeas, the olive oil, lemon juice, and 1/4 teaspoon salt. Purée until smooth. Adjust the seasoning to taste.
Make the batter: in a large bowl, whisk together the egg, truffle oil, and milk. In a second bowl, using your hands, mash the remaining 1/2 cup of chickpeas. Add the mashed chickpeas and a generous 1/3 cup of the chickpea purée, along with the cheese, truffles, and parsley to the egg mixture. Stir together to combine, then stir in the flour until just combined. Reserve the remaining chickpea purée for serving.
Fry the farinata: in a wide heavy saucepan, heat the vegetable oil to 375ºF. In batches of 5, carefully drop 1-tablespoon spoonfuls of the batter into the oil and fry until the farinata are lightly golden and the cheese inside is hot and melted (test one to check for doneness), about 1 minute. Using a slotted spoon, transfer to a plate lined with paper towels to drain. Season with salt while hot.
To serve, swoosh the reserved chickpea purée onto the serving plates. Arrange the warm farinata on top. Serve immediately.