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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I nabbed this from Gourmet magazine. I always make a large batch and they never last very long! Using freshly made ricotta makes all the difference here. Ingredients:
1 lb fresh ricotta, drained of any excess liquid |
1/2 ounce finely grated parmigiano-reggiano cheese |
3 ounces genoa salami, finely chopped |
2 large egg yolks |
1/8 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup fine dry breadcrumb, plus |
3 tablespoons fine dry breadcrumbs |
2 cups vegetable oil (for frying) |
Directions:
1. Stir together ricotta, parmesan, salami, yolks, salt, pepper and 3 tbsp bread crumbs until combined. Put remaining bread crumbs in a shallow bowl.
2. Line a large baking sheet with wax paper. Scoop a 1 1/2 tbsp mound of cheese mixture into bread crumbs, turning to coat, then pat into a ball or oval. Transfer to baking sheet. Make the rest of the fritters in the same manner.
3. Heat oil in a 12 inch heavy skillet ( or deep fryer) at 350 degrees. Fry the fritters, two or three at a time, until golden, gently turning them to evenly cook. This should take 2-4 minutes. Serve warm or at room temperature alone, or with a marinara sauce for dipping.
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