Smoked Mozzarella and Ricotta Fritters

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These cheese balls were ok. The mozzarella was a bit too strong for us. We made it with our steak and the marinade that we used for the steak tasted exactly like the cheese. However, making them was very easy. I had no problem with frying them, they came out looking just like Giada's. Very crunchy, but will definitely try it with a milder cheese. I did use less ricotta as well.

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Delicious!!!! I've made this recipe a few times. I had no problems with this recipe. Make sure you don't over crowd your pot because it brings the temperature down. My family loves this!!!

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delicious! Great starter

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I had no problems with the cheese oozing out. I think the smoked mozzarella made a real difference. The other reviews mentioned they used Gouda, which isn't a good melting cheese. Try Emmenthal or even string cheese. Definitely use less ricotta, fry them in small batches, and keep the temp of the oil up. The dipping sauce was a waste of time and ingredients. I used marinara sauce instead. They were delicious!

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The recipe is all wrong. I made these today. The ricotta to mozzarella ratio is BAD. It's too runny, so that as soon as you fry them, the cheeses ooze out and you're left with a Panko shell! Unless you're a big fan of plain fried bread, don't go for this recipe. But, with a little tweaking, they can turn out well: add more mozzarella for a more 2:1 ratio, spices into the cheese mixture, and spices into the bread crumbs.

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Sorry Giada but this recipe just doesn't work. I would like to know how many times you had to re-tape the frying segment because honestly, these cheese fritters should be called cheese shells. As soon as they hit the oil they began to ooze cheese like crazy. A couple of tweaks (actually more than a couple helped saved this recipe. To start, I added 2 tbs. each of egg mixture and flour to the cheese mixture and combined. Then I added some garlic powder, salt and pepper because the flavor was non- existent and finally I added chopped parsley. Then I form the balls and double dip in egg and flour before finishing with the panko crumbs (make the ball, dip in flour, dip in egg, dip in flour, dip in egg and finally dip in panko crumbs. A lot more work but so worth it; they were delicious. I did not use Mozzarella. Instead I replaced with smoked chipotle Gouda or I use pepper jack with a little bit of extra sharp cheddar. Delish!!!!

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Save your money, This recipe looked so good on the show, but even after upping the seasonings it was bland and nothing special. Even with $11/lb smoked mozzarella, I ended up throwing most of them out. I didn't try the sauce.

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After reading the mixed reviews I still had to try. I followed the recipe exactly. They were a little plain, nothing seasoned panko couldn't change. I felt we lost the real smokiness of the mozzarella once cooked. I think the smoked gouda would do the trick. After cooking my first batch I too did have an empty shell or two. I found the reason for this was too many in the oil at once. They would stick together then when I pushed them apart they would have a hole and all the filling would leak out. So I took the time to fry just 3 at a time keeping them separate. No problems losing the filling! Also wait for the heat to come back up to 340 - 350 before frying another batch! As for the dressing with this plain cheese ball that is where all your flavor is. The sauce reminds me a little of a Japanese steakhouse salad dressing minus the sesame flavor. I liked it but think I will enjoy it more on salad. A nice zesty marinara would be my choice for these gooey cheese balls! Worth a try if you spice it up to your liking and have patience in the frying process. Enjoy - Doreen

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followed the recommendations to these fritters (Gouda to mozz and less ricotta plus some spices
They tasted ok but the filling ran out of the fritter in the fryer and wound up with a shell. As for the dipping sauce not to my liking. Have to be a basalmic lover to like this. Will not make again.
There are other receipes by other chef that are much better.

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I wasn't able to get smoked mozarella and my mixture of cheese was a bit bland so I added some Slap ya mamma and it just ave it so much flavour!
Also, the mixture was to gooey for me to successfully roll the cheese into the breadcrumbs, so i left it in the fridge for about an hour until it became a bit thicker.
I really Loved the Balsamic dippin sauce