Deep-Fried Ricotta Balls

Name: Deep-Fried Ricotta Balls
Ingredients: 1 1/3 cups goat-milk ricotta (or substitute cow-milk ricotta), drained; 1/2 cup freshly grated caciocavallo or Parmigiano-Reggiano; 1/2 bunch parsley, finely chopped to yield 2 tablespoons; 1 garlic clove, sliced; Pinch nutmeg; 1 egg separated, plus 1 egg; Salt and pepper; 2 to 3 cups extra-virgin olive oil; 2/3 cup freshly grated bread crumbs

9 ingredients

10 steps

Ingredients

1 1/3 cups goat-milk ricotta (or substitute cow-milk ricotta), drained
1/2 cup freshly grated caciocavallo or Parmigiano-Reggiano
1/2 bunch parsley, finely chopped to yield 2 tablespoons
1 garlic clove, sliced
Pinch nutmeg
1 egg separated, plus 1 egg
Salt and pepper
2 to 3 cups extra-virgin olive oil
2/3 cup freshly grated bread crumbs

Directions

1

In a large bowl, combine ricotta, cheese, parsley, garlic, nutmeg, and 1 egg yolk, (reserving white) and mix well.
2

Season with salt and pepper.
3

Form ricotta mixture into balls about the size of small walnuts and set on a rack to dry slightly for 15 minutes.
4

When ready to cook, place oil in a tall-sided pan and heat to 360 degrees F. Oil should be at least 2-inches deep.
5

In a shallow bowl, mix the egg white with remaining whole egg, beating with a fork.
6

Place bread crumbs in another shallow bowl.
7

Dip each ricotta ball into egg to coat lightly, then roll quickly in bread crumbs.
8

Make sure ricotta balls are completely covered in egg wash and bread crumbs,, and the coating is pressed on firmly.
9

Drop balls, a few at a time, into hot oil and fry until golden brown.
10

Remove with slotted spoon and drain briefly, then serve hot.