Fried Ricotta

• A 15-ounce container fresh ricotta, drained
• 1/2 cup all-purpose flour for dredging
• 2 cups fine dry bread crumbs
• 2 large eggs
• Pinch of kosher salt
• 1/2 cup vegetable oil
• 2 cups Tomato Sauce (page 385)
• 12 fresh basil leaves, shredded (about 3 tablespoons)
• 2 cups poached fruit or fruit jam
• 1 cup whipped cream
• 1 tablespoon-sized ice-cream scoop (or measuring spoon or melon baller); a heavy-bottomed nonstick skillet or saute pan, 12-inch diameter or larger

1. Put the drained ricotta in a bowl.
2. With the ice-cream scoop or other implement, scoop out tablespoon-sized balls of ricotta, and set them on a parchment-lined tray or sheet pan (you should have about twenty-four ricotta balls total).
3. Set the tray in the freezer, and chill the balls until firm, about 30 minutes.
4. Spread the flour on a small plate, and the bread crumbs on a large plate.
5. Whisk the eggs with a pinch of salt in a wide, shallow bowl.
6. Dredge the balls in the flour, and gently flatten them into thick patties.
7. Coat the patties in egg, then dredge them until well coated in the bread crumbs, but not heavily so.
8. Return the breaded patties to the parchment-lined tray.
9. When you are ready to fry the patties, pour the vegetable oil in the skillet and set over medium heat.
10. The oil is ready when the tip of a patty sizzles on contact.
11. Drop the patties into the skillet in batches, so they are not crowded, and fry for 1 to 2 minutes on each side, until golden brown and crispy.
12. Lift them from the skillet with a slotted spatula, and drain briefly on paper towels.
13. Serve ricotta fritta while still hot.
14. For a savory appetizer or main course: spoon a pool of hot tomato sauce onto each serving plate, set 4 to 6 fried patties per portion in the sauce, and scatter shredded basil on top.
15. For a dessert dish: top portions of 3 or 4 patties per serving with warmed peach preserves (or any fruit jam or poached fruit) and whipped cream.

fresh ricotta, allpurpose, bread crumbs, eggs, kosher salt, vegetable oil, tomato sauce, basil, whipped cream, nonstick skillet

Taken from www.epicurious.com/recipes/food/views/fried-ricotta-372348 (may not work)