Fried Ricotta Recipes

Steps:

• Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

Steps:

• In a large bowl, mix together ricotta with Parmesan, flour, pinch of salt, and egg. Season with pepper; refrigerate until ready to cook.
• In a medium bowl, mix together the tomatoes, basil, and chile. Season with salt and pepper. Drizzle with extra-virgin olive oil and vinegar. Gently stir to combine.
• Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. Working in batches, drop the ricotta mixture a tablespoon at a time into the skillet, taking care not to crowd the fritters. Cook, turning once until browned, about 2 minutes per side.
• Transfer cooked fritters to a paper-towel-lined plate, sprinkle with salt and nutmeg. Serve immediately with tomato mixture.

Steps:

• Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
• yes recipe can be doubled.
• enjoy and.
• share with family and friends.

Steps:

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