Adapted from Everyday Italian
They look like tater tots, don’t they?
I’m ashamed to admit this, and please don’t think badly of me, but this was my *first* time frying something on the stove top. We have a deep fryer, and even though I’ve never used that before either, I always felt it would be safer if I wanted to fry something. Since I normally choose baked varieties, I could claim that I like doing things a little bit healthier… but the truth of the matter is that I’ve just been a bit afraid of frying.
Plus — I didn’t own a thermometer. Trying to guess when the oil was up to 350 degrees was borderline humorous, and since I’m impatient and kept thinking it was ready way before it actually was, I only ended up with a couple of fritters that were done correctly. But now I know how to do it and I learned something new.
- 1 1/2 cups fresh whole milk ricotta
- 1 1/2 cups shredded mozzarella
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups panko
- 3 large eggs
- 3/4 cup AP flour
- vegetable oil (for frying)
- Line a baking tray with parchment paper
- First bowl: combine the ricotta, mozzarella, salt and pepper
- Second bowl: flour
- Third bowl: eggs, lightly beaten
- Fourth bowl: panko
- Roll about a 1 1/2 tbsp ball of the cheese mixture; roll in the flour mixture to coat; roll in eggs to coat; roll in panko to coat; transfer to baking sheet.
- Refrigerate for at least 15-30 minutes.
- Meanwhile, heat 3 inches of vegetable oil to 350 degrees.
- Do it in batches and don’t overcrowd the pan. Fry for about 2 minutes, until they become a golden color.
- Remove with a slotted spoon to paper towel to drain.
- Sprinkle with salt. (You can also sprinkle with some herbs if you want, but I thought it was perfect with just the salt)
I actually made these a couple days ago, and yesterday my hubby went to two different stores to buy me two different thermometers. 🙂 I love getting little surprise presents like that!