I've been a bit delinquent in my posts this week. On Saturday, I made one of Jeff's favorite appetizers - smoked mozzerella and ricotta fritters! Easy and delicious - top with a little marinara!
1 1/2 cups ricotta
1 1/2 cups shredded smoked mozzarella
1 Tbsp fresh chopped chives (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
Vegetable oil, for frying
In a small bowl combine the ricotta, smoked mozzarella, chives, 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 or deep fryer 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.