Serves 4 as an appetiser
375g tub of firm ricotta
3/4 cup of plain flour
1 cup of bread crumbs
1 T dried oregano and 2 T grated parmesan (optional)
vegetable or any oil suitable for frying
salt and pepper
1. Drain ricotta in a colander. Be delicate as you work with it. Transfer the ricotta to a chopping board. Cut it into 4 even pieces length ways, then cut those pieces in half. Work with one 1/4 at a time if it's easier. Transfer to paper towels to absorb the moisture. If the towels are getting soggy quickly, keep transferring to dry ones to absorb as much moisture as possible.
2. Put flour in a bowl. Whisk the eggs with salt and pepper in another. Put breadcrumbs in another bowl, I mix in the tbsp of dried oregano and 2 tbsp of grated parmesan, it's not traditional but it is delicious. Have a flat plate ready to transfer the fritters as you work.
3. For each piece of ricotta, dredge carefully in the flour first, then coat with the egg using a fork for ease, and then finally coat with breadcrumbs.
4. Add enough oil for deep frying, about 4 cm, to a medium sized pot. Heat the oil until you see bubbles form on the side. Fry the ricotta in 2-3 batches, don't overcrowd the pot. When they are golden brown (this happens quickly, about 1 minute), use a slotted spoon to transfer to a plate with paper towels.
5. Serve these hot. If you are frying them ahead of time, reheat in a hot oven set to 180C.
I serve these with a fresh tomato and basil salad, the acidity cuts through the fried fritters and the flavours are a dream together. Buon appetito!