Prep 30 mins
Cook 0 mins
I nabbed this from Gourmet magazine. I always make a large batch and they never last very long! Using freshly made ricotta makes all the difference here.
- 1 lb fresh ricotta, drained of any excess liquid
- 1⁄2 ounce finely grated parmigiano-reggiano cheese
- 3 ounces genoa salami, finely chopped
- 2 large egg yolks
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup fine dry breadcrumb, plus
- 3 tablespoons fine dry breadcrumbs
- 2 cups vegetable oil (for frying)
- Stir together ricotta, parmesan, salami, yolks, salt, pepper and 3 tbsp bread crumbs until combined. Put remaining bread crumbs in a shallow bowl.
- Line a large baking sheet with wax paper. Scoop a 1 1/2 tbsp mound of cheese mixture into bread crumbs, turning to coat, then pat into a ball or oval. Transfer to baking sheet. Make the rest of the fritters in the same manner.
- Heat oil in a 12 inch heavy skillet ( or deep fryer) at 350 degrees. Fry the fritters, two or three at a time, until golden, gently turning them to evenly cook. This should take 2-4 minutes. Serve warm or at room temperature alone, or with a marinara sauce for dipping.