Frittelle di Ricotta

Frittelle di Ricotta

I’ve been lagging on my Italian food posts. There’s really no excuse for it, so my intent is to up the amount of recipes for the next region (Emilia-Romagna) to five or six posts, not including. Emilia-Romagna has such a vast culinary repertoire, that I think it fits in nicely.

These are appetizers, Ricotta Fritters if you will. It’s incredibly simple. I was able to set up my cast iron skillet with enough olive oil to fry these up just right. If you do fry with a skillet, remember that the oil should go up no further than 3/4 up the side of the pan.

  • 1 cup fresh ricotta cheese
  • 3/4 cup AP flour
  • Salt to taste
  • 1 large egg
  • 1 tablespoon rum

Combine the ricotta, flour, salt, egg and rum in a medium mixing bowl. Cover with plastic wrap and set in the refigerator for 30 minutes.

Heat your olive oil in a sauce pan or skillet (use a sauce pan to have more depth to play with.. I had to finagle the skillet every now and then to get these to fry up thoroughly). Bring the oil up to 375 degrees F.

Spoon the dough into the heated oil. Cook for 4-5 minutes, or until golden brown. Allow to drain on papertowels, salt (or even powdered sugar…but, um…not both) and serve immediately.

Serves 4-6

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