Ricotta Fritters

• 1 lb fresh ricotta, drained of any excess liquid
• 12 ounce finely grated parmigiano-reggiano cheese
• 3 ounces genoa salami, finely chopped
• 2 large egg yolks
• 18 teaspoon salt
• 14 teaspoon black pepper
• 12 cup fine dry breadcrumb, plus
• 3 tablespoons fine dry breadcrumbs
• 2 cups vegetable oil (for frying)

1. Stir together ricotta, parmesan, salami, yolks, salt, pepper and 3 tbsp bread crumbs until combined.
2. Put remaining bread crumbs in a shallow bowl.
3. Line a large baking sheet with wax paper.
4. Scoop a 1 1/2 tbsp mound of cheese mixture into bread crumbs, turning to coat, then pat into a ball or oval.
5. Transfer to baking sheet.
6. Make the rest of the fritters in the same manner.
7. Heat oil in a 12 inch heavy skillet ( or deep fryer) at 350 degrees.
8. Fry the fritters, two or three at a time, until golden, gently turning them to evenly cook.
9. This should take 2-4 minutes.
10. Serve warm or at room temperature alone, or with a marinara sauce for dipping.

fresh ricotta, cheese, genoa salami, egg yolks, salt, black pepper, dry breadcrumb, breadcrumbs, vegetable oil

Taken from www.food.com/recipe/ricotta-fritters-269947 (may not work)