Another fabulous recipe from COCW!
Ingredients:
1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded mozzarella
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
vegetable oil, for frying
a few sprigs of thyme
lemon
In a small bowl combine the ricotta, mozzarella, salt, and pepper.
Place the panko crumbs into one bowl. In another bowl, lightly beat the
eggs. Put the flour in a separate bowl. Line a tray with parchment
paper.
Scoop a 1 1/2 tablespoon ball (between the size of a
ping pong bowl and a golf bowl) 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 doing this until cheese mixture is
gone. If it's hot in your house, you might want to chill the cheese
balls for 30 minutes to an hour.
Meanwhile heat 3 inches of
vegetable oil in a large skillet to 350 degrees F. Do a test fritter
because the first one always screws up. 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. When you are done
with the fritters, place the thyme springs in the oil and fry for a few
seconds. You can also bake these at 400 on a lightly greased cookie
sheet for about 6 minutes just flipping them on the pan :)
Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.
A recipe blog focusing on from scratch recipes and utilizing as much unprocessed ingredients as possible. A special section will be devoted for gluten free recipes.
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I've started a movement in my house to step away from convenience food, fast food, processed food and bring the food that goes into my family back to the beginning of where it should be prepared: in my kitchen. It isn't always easy- especially in this rush rush world- but I can control what goes into the food, which keeps my family healthier. I share my recipes with you, so that you, too, can benefit from what I've learned.
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