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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Using a freshly made ricotta makes all the difference in these delicious fried morsels. Ingredients:
1 pound fresh ricotta, drained of any excess liquid |
1/2 ounce finely grated parmigiano-reggiano (1/4 cup) |
1 (3-ounce) piece genoa salami, peeled if necessary, finely chopped (3/4 cup) |
2 large egg yolks |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup plus 3 tablespoons fine dry bread crumbs |
about 2 cups vegetable oil |
Directions:
1. Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined. Put remaining 1/2 cup bread crumbs in a shallow bowl.
2. Line a large baking sheet with wax paper. 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. Make more ricotta fritters in same manner, arranging in 1 layer.
3. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F. Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F, then fry remaining fritters in same manner. Serve warm or at room temperature.
4. Cooks' note: To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
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