Ricotta Fritters
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
51
Sourness
47
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined
2
Put remaining 1/2 cup bread crumbs in a shallow bowl
3
Line a large baking sheet with wax paper
4
Scoop a 1 1/2-tablespoon mound of ricotta mixture into bread crumbs, turning to coat completely, then pat into a 1/2-inch-thick oval with your hands and transfer to baking sheet
5
Make more ricotta fritters in same manner, arranging in 1 layer
6
Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F
7
Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes
8
Transfer with a slotted spoon to paper towels to drain
9
Return oil to 350°F, then fry remaining fritters in same manner
10
Serve warm or at room temperature
11
Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined
12
Put remaining 1/2 cup bread crumbs in a shallow bowl
13
Line a large baking sheet with wax paper
14
Scoop a 1 1/2-tablespoon mound of ricotta mixture into bread crumbs, turning to coat completely, then pat into a 1/2-inch-thick oval with your hands and transfer to baking sheet
15
Make more ricotta fritters in same manner, arranging in 1 layer
16
Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F
17
Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes
18
Transfer with a slotted spoon to paper towels to drain
19
Return oil to 350°F, then fry remaining fritters in same manner
20
Serve warm or at room temperature