Ricotta Fritters

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.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 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)

Directions

1. Stir together ricotta, parmesan, salami, yolks, salt, pepper and 3 tbsp bread crumbs until combined. Put remaining bread crumbs in a shallow bowl.
2. 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.
3. 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.