Ricotta Fritters

By NicoleS

Ingredients

• 2 tbsp. extra-virgin olive oil
• 4 cloves garlic, smashed
• 1/2 tsp. crushed red chile flakes
• 1 14-oz. can crushed tomatoes
• 6 basil leaves, torn in half
• Kosher salt and pepper, to taste
• 1 cup ricotta cheese
• 1 cup fresh bread crumbs
• 1/2 cup grated pecorino
• 1/3 cup grated mozzarella
• 1 tsp. finely chopped flat-leaf parsley
• 1/2 tsp. grated lemon zest
• 1/8 tsp. freshly grated nutmeg
• 3 egg yolks plus 2 eggs
• 4 oz. thinly sliced proscuitto, finely chopped
• 1/4 cup flour
• 1/2 cup dried bread crumbs
• Canola oil, for frying

Details

Servings 20

Preparation

Step 1

Heat olive oil in a 2-qt saucepan over medium-high heat. Add garlic and cook, stirring occasionally, until golden, about 5 minutes. Add chile flakes; toast for 1 minute. Add tomatoes and basil, bring to a boil, lower heat to medium, and cook, stirring occasionally, until sauce beings to thicken, 6-8 minutes. Season with salt and pepper. Reduce hat to low; keep warm.

Stir together ricotta, fresh bread crumbs, pecorino, mozzarella, parsley, lemon zest, nutmeg, egg yolks, and prosciutto in a medium bowl. Season with salt and pepper; cover and refrigerate until firm, about 30 minutes.

Put flour, whole eggs, and dried bread crumbs into 3 separate shallow dishes; whisk eggs. Using your hands, form chilled ricotta mixture into 1 1/2" balls. Working with 1 ball at a time, dredge in flour, then eggs, then bread crumbs, shaking off any excess. Transfer to a parchment paper-lined sheet tray.

Pour enough canola oil into a 4-qt saucepan that it reaches a depth of 2". Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 350°. Working in batches, fry the ricotta balls, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the balls to a peper towel-lined plate. Serve with the tomato sauce.