Ricotta Fritters (Polpette di Ricotta)
Stuffed with prosciutto, mozzarella, pecorino, herbs and lemon zest, this fried cheese balls make a zesty cocktail party hors d'oeuvres.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Deep-fry thermometer
- Microplane
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Dish
- Parchment paper
- Baking sheet
- Slotted spoon
- Paper towel
- Plate
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 tbsp. extra-virgin olive oil
- 4 cloves garlic, smashed
- 1⁄2 tsp. crushed red chile flakes
- (1) 14 oz. can crushed tomatoes
- 6 basil leaves, torn in half
- Kosher salt
- freshly ground black pepper
- 1 cup homemade or store-bought ricotta
- 1 cup fresh bread crumbs
- 1⁄2 cup grated pecorino
- 1⁄3 cup grated mozzarella
- 1 tsp. finely chopped flat-leaf parsley leaves
- 1⁄2 tsp. grated lemon zest
- 1⁄8 tsp. freshly grated nutmeg
- 3 egg yolks plus 2 eggs
- 4 oz. thinly sliced prosciutto, finely chopped
- 1⁄4 cup flour
- 1⁄2 cup dried bread crumbs
- Canola oil, for frying
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