This post in brief
The recipe of fried ricotta, a tantalizing appetizer perfect for adults and children.
In this new appointment of our column dedicated to Neapolitan cuisine we present the recipe of fried ricotta.
Even if it is no longer a case of Italy, including the south, it boasts a very varied production of dairy products. When we talk about dairy products regarding the Campania region we can say that they produce many and excellent quality. One of these is ricotta.
La buffalo ricotta in this recipe it becomes queen of a dish that can be enjoyed both as an appetizer but also as a snack at the end of the meal by the sweet tooth.
Here are all the steps to follow!
Ingredients
- 400 gr buffalo ricotta
- 100 gr fiordilatte (preferably from Agerola)
- 50 gr grated Parmesan cheese
- 50 gr flour 00
- 250 ml of water
- 250 gr flour 00
- 1 egg yolk
- 1 dl peanut oil
- a few tufts of fresh marjoram
- salt and pepper to taste
Prepare the ricotta
Stem the ricotta in a bowl using the wooden spoon, then add the Parmesan, a pinch of salt and one of pepper. Add a bit of minced marjoram to the mixture and finally the fiordilatte cut into cubes, lightly pressed to remove excess water.
Prepare the batter
With the use of a spatula, transfer the mixture to a baking sheet covered with parchment paper and then place it in freezer for 30 minutes. Prepare the batter using the 250 gr of flour, water and the yolk, salt and pepper to taste. Work it until it becomes homogeneous.
Frying
Heat the seed oil in a deep pan. Take out the ricotta from the freezer, get them cubes to flour first and then go into batter. With the use of a wooden spoon, remove the ricotta cubes from the batter and dip it into theboiling oil. Fry the fried Ricotta until it is golden on all sides. As soon as it is golden, drain it from the oil and, if you prefer, add salt and pepper to taste.