Ricotta Fritters

• 1 1/2 cups fresh whole-milk ricotta
• 2 to 3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
• Accompaniment: baked onions with thyme

1. If using supermarket ricotta, drain in a cheesecloth-lined sieve set over a bowl, covered and chilled, 24 hours.
2. Form 1 tablespoon ricotta into a ball and flatten into a 2-inch disk.
3. Transfer to a sheet of wax paper.
4. Make more disks with remaining ricotta in same manner.
5. Heat a dry large heavy nonstick skillet over moderate heat until hot.
6. Cook ricotta disks until firm enough to turn and undersides are brown in spots, 2 to 4 minutes, then carefully turn and brown other sides, about 2 minutes.
7. Transfer fritters to a platter, then drizzle with oil and season with pepper.

wholemilk ricotta, finequality, accompaniment

Taken from www.epicurious.com/recipes/food/views/ricotta-fritters-104543 (may not work)