3. Smoked Mozzarella and Ricotta Fritters
Or, get your guests to say “Cheese Please” and prepare these delectable Smoked Mozzarella and Ricotta Fritters from Oprah.com. Loaded with two cheese favorites, these seem also too easy to eat, and once again, they’re finger friendly, so now all bets are really off. It’s time to face your fears and fry some fritters.
- 1 1/2 cups shredded smoked smoked mozzarella
- 1 1/2 cups fresh whole milk fresh whole milk ricotta
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black black pepper
- 2 cups panko (Japanese breadcrumbs)
- 1 tablespoon fresh chopped thyme thyme leaves
- 3 large eggs
- 3/4 cup all-purpose all-purpose flour
- Vegetable oil, for frying
- 6 tablespoons balsamic balsamic vinegar
- 2 tablespoons lemon lemon juice
- 2 tablespoons Dijon Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black black pepper
Directions for the fritters: In a small bowl combine the ricotta, smoked mozzarella, 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 to 350 degrees Fahrenheit. 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. Sprinkle with thyme. Serve warm with balsamic dipping sauce.
Directions for the balsamic dipping sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper.