Total Calories: 100
1 Pour the water into a medium saucepan. Slowly whisk the chickpea flour into the water. Stir in the salt.
2 Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a simmer. Reduce the heat to low and cook, stirring constantly, until very thick, about 5 minutes.
3 Pour the mixture onto a baking sheet. With a spatula, spread it evenly to about a 1/4-inch thickness. Let cool one hour or until firm. For longer storage, cover with plastic wrap and refrigerate.
4 Just before serving, heat about 1 inch of the oil in a deep heavy saucepan. Line a tray with paper towels. Cut the dough into 2-inch squares. To test if the oil is hot enough, drop a small piece of the dough into the oil. The oil should sizzle rapidly. Add enough of the dough as will fit without crowding. Fry the pieces, turning once, until puffed and golden brown, about 4 minutes. Transfer the fritters with a slotted spoon to the paper towels to drain. Keep warm while frying the remainder.
5 Sprinkle with salt and pepper and serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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