Food Network: Smoked Mozzarella and Ricotta Fritters

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Smoked Mozzarella and Ricotta Fritters
Recipe courtesy Giada De Laurentiis

Ingredients
Fritters:
1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded smoked mozzarella
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
Vegetable oil, for frying
1 tablespoon fresh chopped thyme leaves

Balsamic Dipping Sauce:
6 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
For the Fritters: In a small bowl combine the ricotta,
smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third
bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with
parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to
coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to
the panko and again roll to coat. Transfer the ball to the parchment-lined tray.
Continue with the remaining cheese mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry
fritters in batches, being careful not to overcrowd the pan, until golden, about 1
to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with
thyme. Serve warm with Balsamic Dipping Sauce.

For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and
honey in a blender. Blend until combined. Add the oil in a steady stream while the
machine is running. Season with the salt and pepper. Serve in a small bowl

alongside the fritters.