Ceci Farinata Recipe | James Beard Foundation

Ingredients

• 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