Savory Ricotta Fritters
Ciao amici !! Our first blog post…..Whoohoo!!…We are so excited to share dishes from our childhood and today we will be featuring a recipe prepared from our April 11th cooking class ” Buona Pasqua” …a class that celebrated Italian Easter traditions and welcome the advent of Spring…
The cooking class is always a fun time and the enthusiasm is contagious as everyone arrives and gathers together, popping their wine, sharing stories and catching up with friends….. we cooked together, laughed together and infused passion and amore into each dish…
Our Savory Ricotta Fritters were a perfect starter ..This featured antipasto is a small morsel of goodness that stimulates your appetite and satisfies the belly…
Creamy soft Ricotta cheese is used in a variety of sweet and savory Italian dishes ….Here is our savory version…
- 1lb ricotta cheese, strained
- 2 eggs
- 3/4 cup flour
- 3 tbsps grated pecorino romano cheese
- 1/4 cup finely diced dried sausage (soppressata)
- 1/4 cup diced mozzarella cheese
- 1 tsp. Marsala wine
- salt and pepper to taste
- Panko bread crumbs
- 2 egg whites
- Vegetable oil for frying
- In a medium bowl combine ricotta, eggs, flour, grated and mozzarella cheeses, sausage, wine and salt and pepper to taste. Mix well and refrigerate for 1 hour
- Place egg white and Panko into separate bowls; line cookie sheet with parchment paper
- Scoop a teaspoonful of ricotta batter and dip into egg white and then roll in panko bread crumbs. forming mixture into small round balls
- Place coated ricotta balls on parchment lined cookie sheet
- Heat approx 3 ” of vegetable oil in large deep skillet at 350 degrees.
- Fry fritters (2-3 at a time) in hot oil till brown and crispy
- Carefully remove fritters with slotted spoon and drain on paper towels.
- Serve immediately with fresh warm marinara sauce for dipping….delicioso!!
