Ingredients
- 1 1/3 cups goat-milk ricotta (or substitute cow-milk ricotta), drained
- 1/2 cup freshly grated caciocavallo or Parmigiano-Reggiano
- 1/2 bunch parsley, finely chopped to yield 2 tablespoons
- 1 garlic clove, sliced
- Pinch nutmeg
- 1 egg separated, plus 1 egg
- Salt and pepper
- 2 to 3 cups extra-virgin olive oil
- 2/3 cup freshly grated bread crumbs
Directions
In a large bowl, combine ricotta, cheese, parsley, garlic, nutmeg, and 1 egg yolk, (reserving white) and mix well. Season with salt and pepper. Form ricotta mixture into balls about the size of small walnuts and set on a rack to dry slightly for 15 minutes.
When ready to cook, place oil in a tall-sided pan and heat to 360 degrees F. Oil should be at least 2-inches deep.
In a shallow bowl, mix the egg white with remaining whole egg, beating with a fork. Place bread crumbs in another shallow bowl. Dip each ricotta ball into egg to coat lightly, then roll quickly in bread crumbs. Make sure ricotta balls are completely covered in egg wash and bread crumbs,, and the coating is pressed on firmly. Drop balls, a few at a time, into hot oil and fry until golden brown. Remove with slotted spoon and drain briefly, then serve hot.
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By tiffhoward
kansas city
on June 30, 2012
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The key to this is to not let them sit and dry but to put them in the freezer for 15 minutes. We did this with our left over ricotta from our ravioli. I would suggest adding more herbs and some cayenne or some other type of cheese.
By bolson2_12166171
Cuyahoga Falls, OH
on October 04, 2009
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I do believe there should be flour in this recipe. I have made both sweet and savory ricotta balls, and the recipes call for at least some flour; otherwise, how can they possibly hold together once they hit *any* kind of liquid. Surely, the flour must have been inadvertently omitted from this recipe.
By Dmr75
PA
on June 05, 2007
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This recipe seemed like it would be great but like another reviewer, I experienced problems keeping the balls into formed balls, despite drying them for an extended period of time. They pretty much fell apart in the egg wash and the oil. I had to throw out most of the recipe as it ended up as small balls of ricotta and bread crumbs in the oil.
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