Smoked Mozzarella And Ricotta Fritters Recipes

SMOKED MOZZARELLA AND RICOTTA FRITTERS

Steps:

• For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
• Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
• Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
• For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

SMOKY RICOTTA FRITTERS

Steps:

• Place sieve over medium bowl; line sieve with double layer of cheesecloth, leaving long overhang. Place ricotta cheese in prepared sieve and wrap cheesecloth around ricotta, squeezing gently to release some of liquid from ricotta. Cover and refrigerate until ricotta has released most of its liquid and cheese is dry enough to form into balls, at least 24 hours and up to 2 days. Discard drained liquid.
• Line baking sheet with plastic wrap or parchment paper. Place drained ricotta cheese in another medium bowl. Mix Pecorino Romano cheese and smoked mozzarella into ricotta. Season to taste with salt and pepper. Add 1 egg; stir to blend. Place flour in small bowl. Whisk remaining 2 eggs in another small bowl to blend. Place Parmesan in another small bowl. Form ricotta mixture into walnut-size balls (about 1 packed tablespoonful for each). Working with 1 cheese ball at a time, dip into beaten egg, then roll in flour, then coat with beaten egg again. Roll cheese ball in Parmesan cheese, coating completely. Place on prepared baking sheet. Repeat with remaining cheese balls. Chill at least 1 hour. DO AHEAD: Can be made 4 hours ahead. Cover and keep chilled.
• Pour enough olive oil into large skillet to reach depth of 1 1/2 inches. Lean deep-fry thermometer against side of skillet with bulb submerged in oil; heat oil to 360°F.
• Working in batches, lower a few cheese balls at a time into hot oil and fry until golden, turning occasionally, 30 seconds to 1 minute. Using slotted spoon, transfer fritters to paper towels to drain. Divide among plates and serve hot.
• If you can find it, buy a brand of ricotta cheese that has a strainer built into the container, which eliminates the need for draining. Look for smoked mozzarella at some supermarkets and at specialty foods stores.
• With both appetizers, pour an Italian Chardonnay. Donatella likes the tropical fruity notes of the 2008 Tormaresca Chardonnay from Puglia (Italy, $12). If you can't find that bottle, try the biodynamic 2008 Alois Lageder "Beta Delta" Chardonnay-Pinot Grigio (Italy, $22). Its blend of aromatic fruit and bright acidity would be delicious with the ricotta fritters and the bread with burrata.

SMOKED MOZZARELLA AND RICOTTA FRITTERS

Steps:

• Preheat the oven to 200 degrees F; position the rack in the middle of the oven.
• In a large pot, heat the oil over medium-high heat until it reaches 350 degrees F on a deep-frying thermometer. Line a rimmed baking sheet with aluminum foil.
• In a large bowl, whisk together the flour, baking powder, salt and pepper. Set aside. In a separate large bowl, stir together the ricotta, mozzarella, Parmigiano-Reggiano, milk and eggs until combined. Add the flour mixture to the cheese mixture and mix until a thick and sticky batter forms. Cover and set aside at room temperature for 30 minutes.
• Working in batches, with two large spoons, scoop approximately 2 tablespoons of the batter and carefully slide it into the hot oil. Don't overcrowd the pot. Cook the fritters until deep golden brown, 4 to 5 minutes, turning them in the oil from time to time. (To get nice, smooth fritters, periodically dip the spoons in the hot oil; it will allow you to get a "clean" scoop.) If the oil starts to gurgle and sputter, and the temperature has gone way up, you may need to reduce the heat to medium or even medium-low and gently bring it back up to 350 degrees F as needed.
• Use a spider to remove the fritters from the oil and transfer to the prepared pan. Place the fritters in the oven to keep warm while you repeat with the remaining batter. Serve immediately, with Spicy Tomato Sauce.
• In a large. Wide saucepan, heat the oil over medium heat until shimmering. Add the onions and garlic and cook, stirring, until the onions are translucent, light golden, and beginning to brown, about 10 minutes. Add the tomatoes, basil, red pepper flakes, pepper, and salt to taste. Reduce the heat to low and simmer, uncovered, until the sauce has thickened, 35 to 45 minutes.
• Use immediately or transfer to an airtight container and refrigerate or freeze until ready to use. The sauce will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.
• In a medium nonreactive saucepan, combine the milk, cream, and salt and heat the mixture over medium heat, stirring from time to time to keep it from scorching on the bottom, until it registers 190 degrees F on a candy thermometer. Remove from the heat, add the lemon juice, and gently stir the mixture a couple of times. Let sit, undisturbed, for 5 minutes. The mixture will look curdled, with curds distinctly separating from the whey.
• Meanwhile, line a colander with a few layers of cheesecloth and place it over a large bowl. Gently pour the curds and whey into the colander and let drain for at least 1 hour. After 1 hour, the ricotta will be soft and spreadable; after 2 hours, it will be somewhat firm but still spreadable. The ricotta will firm up further in the refrigerator. Discard the whey or save it for another use. Serve right away or transfer it to an airtight container and refrigerate until ready to use. The fresh ricotta will keep for up to 4 days.