Ricotta Fritters

9 ingredients
3 steps

Ingredients

  • 1 pound fresh ricotta, drained of any excess liquid
  • 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
  • 1 (3-ounce) piece Genoa salami, peeled if necessary, finely chopped (3/4 cup)
  • 2 large egg yolks
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plus 3 tablespoons fine dry bread crumbs
  • About 2 cups vegetable oil
  • a deep-fat thermometer

Directions

  1. 1
    Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined. Put remaining 1/2 cup bread crumbs in a shallow bowl.
  2. 2
    Line a large baking sheet with wax paper. Scoop a 1 1/2-tablespoon mound of ricotta mixture into bread crumbs, turning to coat completely, then pat into a 1/2-inch-thick oval with your hands and transfer to baking sheet. Make more ricotta fritters in same manner, arranging in 1 layer.
  3. 3
    Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F. Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F, then fry remaining fritters in same manner. Serve warm or at room temperature.

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