Panzerotti Napoletana di Ceci

Panzerotti Napoletana di Ceci

Panzerotti Napoletana di Ceci

4 cups
Carmelina Brands® Chick Pea Puree
1/2 cup
Italian parsley, chopped
2 each
1 1/4 cups
Parmesan, grated, divided
1 cup
Chickpea flour
1 teaspoon
Kosher salt
1/4 teaspoon
Black pepper
4 cups
Panko breadcrumbs
1 1/2 quarts
Sunflower oil (for frying)
  1. In a deep fryer, heat oil to 375°F
  2. In a food processor with blade attachment, add Carmelina Brands® Chick Pea Puree and parsley, and pulse to combine; about 20 seconds.
  3. Add eggs, 3/4 cup Parmesan cheese, chickpea flour, salt and pepper. Pulse the food processor for another minute until all ingredients are combined. If needed, use a rubber spatula to scrape the sides of the food processor bowl and pulse again. Scoop the chickpea mixture into a large bowl and set aside.
  4. In a large hotel pan. Combine breadcrumbs with the remaining Parmesan cheese.
  5. Using two teaspoons, scoop a rounded tablespoon of the chickpea puree mixture, and roll it to form a mini Panzerotti (bite-size oval shape).
  6. Roll the Panzerotti in the breadcrumb and Parmesan cheese mixture.
  7. Working in small batches, fry the Panzerotti until golden-brown; about a minute. Using a slotted spoon, carefully remove the Panzerotti to a sheet pan lined with paper towels to absorb any excess oil.
  8. Serve the Napoletana Panzerotti di Ceci while warm with Carmelina ‘e…San Marzano® Authentic Italian Marinara Sauce. Mangia bene!

Substitution:  To prepare recipe using whole beans, drain and puree 4, 14.28 oz. cans of Carmelina Brands® Italian Garbanzo Beans in a food processor until smooth. This is equivalent to 4 cups of Carmelina Brands® Chick Pea Puree.

Tip: Get creative and stuff the Panzerotti with cubed mozzarella, Calabrian chilis, prosciutto or all three combined.


Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™

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