Ricotta Fritters
- 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
- 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.
- 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.
- Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350u0b0F. 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 350u0b0F, then fry remaining fritters in same manner. Serve warm or at room temperature.
ricotta, salami, egg yolks, salt, black pepper, bread crumbs, vegetable oil, thermometer
Taken from www.epicurious.com/recipes/food/views/ricotta-fritters-236963 (may not work)