Ingredients Jump to Instructions ↓

  1. 1 1/3 cups 315ml Goat-milk ricotta - drained

  2. (or substitute cow-milk ricotta)

  3. 1/2 cup 73g / 2.6oz Freshly-grated caciocavallo cheese

  4. (or Parmigiano-Reggiano)

  5. 2 tablespoons 30ml Finely-chopped parsley

  6. 1 Garlic clove - sliced

  7. 1 Nutmeg

  8. 1 Egg separated - plus

  9. 1 Egg

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 2 cups 474ml Extra-virgin olive oil - (to 3)

  13. 2/3 cup 97g / 3.4oz Freshly-grated bread crumbs

Instructions Jump to Ingredients ↑

  1. 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.

  2. When ready to cook, place oil in a tall-sided pan and heat to 360 degrees. Oil should be at least 2-inches deep.

  3. 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.

  4. 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.

  5. This recipe yields 24 to 30 balls.


Send feedback