Fried Ricotta

Directions

1. 1
   Put the drained ricotta in a bowl.
2. 2
   With the ice-cream scoop or other implement, scoop out tablespoon-sized balls of ricotta, and set them on a parchment-lined tray or sheet pan (you should have about twenty-four ricotta balls total).
3. 3
   Set the tray in the freezer, and chill the balls until firm, about 30 minutes.
4. 4
   Spread the flour on a small plate, and the bread crumbs on a large plate.
5. 5
   Whisk the eggs with a pinch of salt in a wide, shallow bowl.
6. 6
   Dredge the balls in the flour, and gently flatten them into thick patties.
7. 7
   Coat the patties in egg, then dredge them until well coated in the bread crumbs, but not heavily so.
8. 8
   Return the breaded patties to the parchment-lined tray.
9. 9
   When you are ready to fry the patties, pour the vegetable oil in the skillet and set over medium heat.
10. 10
    The oil is ready when the tip of a patty sizzles on contact.
11. 11
    Drop the patties into the skillet in batches, so they are not crowded, and fry for 1 to 2 minutes on each side, until golden brown and crispy.
12. 12
    Lift them from the skillet with a slotted spatula, and drain briefly on paper towels.
13. 13
    Serve ricotta fritta while still hot.
14. 14
    For a savory appetizer or main course: spoon a pool of hot tomato sauce onto each serving plate, set 4 to 6 fried patties per portion in the sauce, and scatter shredded basil on top.
15. 15
    For a dessert dish: top portions of 3 or 4 patties per serving with warmed peach preserves (or any fruit jam or poached fruit) and whipped cream.