Deep-Fried Ricotta Balls

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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.

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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.

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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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I finally got the balls of cheese to work and out of the 9 people that tried it no one liked it.

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Even after draining my ricotta cheese for most of the morning, and letting them sit for about 30 minutes to dry before I breaded and fried them, they remained too fragile. A couple in my batch exploded in the frying oil, and the rest never truly firmed up. The flavor was very delicate and light, but considering the work and time involved, I won't make them again.

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a new way to use ricotta