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1
Put the drained ricotta in a bowl.
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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).
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3
Set the tray in the freezer, and chill the balls until firm, about 30 minutes.
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4
Spread the flour on a small plate, and the bread crumbs on a large plate.
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5
Whisk the eggs with a pinch of salt in a wide, shallow bowl.
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6
Dredge the balls in the flour, and gently flatten them into thick patties.
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7
Coat the patties in egg, then dredge them until well coated in the bread crumbs, but not heavily so.
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8
Return the breaded patties to the parchment-lined tray.
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9
When you are ready to fry the patties, pour the vegetable oil in the skillet and set over medium heat.
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10
The oil is ready when the tip of a patty sizzles on contact.
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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.
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12
Lift them from the skillet with a slotted spatula, and drain briefly on paper towels.
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13
Serve ricotta fritta while still hot.
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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.
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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.
