Fried Ricotta

1. 1

   Put the drained ricotta in a bowl.

2. 2

   With the ice-cream scoop or other implement, scoop out tablespoon-sized balls of ricotta, and set them on a parchment-lined tray or sheet pan (you should have about twenty-four ricotta balls total).

3. 3

   Set the tray in the freezer, and chill the balls until firm, about 30 minutes.

4. 4

   Spread the flour on a small plate, and the bread crumbs on a large plate.

5. 5

   Whisk the eggs with a pinch of salt in a wide, shallow bowl.

6. 6

   Dredge the balls in the flour, and gently flatten them into thick patties.

7. 7

   Coat the patties in egg, then dredge them until well coated in the bread crumbs, but not heavily so.

8. 8

   Return the breaded patties to the parchment-lined tray.

9. 9

   When you are ready to fry the patties, pour the vegetable oil in the skillet and set over medium heat.

10. 10

    The oil is ready when the tip of a patty sizzles on contact.

11. 11

    Drop the patties into the skillet in batches, so they are not crowded, and fry for 1 to 2 minutes on each side, until golden brown and crispy.

12. 12

    Lift them from the skillet with a slotted spatula, and drain briefly on paper towels.

13. 13

    Serve ricotta fritta while still hot.

14. 14

    For a savory appetizer or main course: spoon a pool of hot tomato sauce onto each serving plate, set 4 to 6 fried patties per portion in the sauce, and scatter shredded basil on top.

15. 15

    For a dessert dish: top portions of 3 or 4 patties per serving with warmed peach preserves (or any fruit jam or poached fruit) and whipped cream.

* Per serving · 4 servings · Values may vary.