Ricotta Patties
This is something I enjoy as a lunch, for brunch or a simple snack or dessert. My preference is to use homemade ricotta for the right texture needed.
You bite into a hot and crisp exterior and yet the center is cool and runny. A fabulous contrast! If you don’t have ricotta you can use pot cheese.
You can make a simple tomato-based sauce for dipping - something very basic - if desired.
If you want a Basic Tomato Sauce, begin by making that.
On to make your patties - beat together until smooth:
1 c. fresh ricotta cheese
1 egg yolk
2 T. fresh chopped Italian parsley (yes - you can use regular fresh parsley or a scant T. dried flakes)
Kosher salt and black pepper to taste
Cover and place in fridge for at least 30 minutes to allow flavors to meld.
When ready to fry, pour enough oil in a heavy skillet to fill 1-inch. While the oil is heating beat 1 egg white with just a few drops of water until smooth; place in shallow dish. In second shallow bowl, place 1 - 1 ½ c. dry breadcrumbs.
Using a spoon, scoop up about 1/8 of the ricotta and place in egg white mixture; use 2 forks to turn and lift allowing excess egg white to drip back in bowl. Transfer to bread crumbs, turning to coat all sides. Place on plate. Work quickly to prepare the other 7 patties.
Carefully slip patties into heated oil (365 - 375* F. - remember deep frying rules - if the oil isn’t hot enough the patties will absorb the oil and they will not taste right or cook right). Allow to fry until deep golden brown and crisp on all sides (turn only once).
Use a slotted spoon to remove from hot oil and drain on paper towels.
(Fry in batches - do not crowd)
Serve hot - with or without a basic tomato sauce.
Just one of the basic tomato sauce recipes handed down:
This is fast and easy and will coat 1 lb. Pasta is using for a main meal or side.
Heat ¼ c. olive oil (extra virgin) in a saucepan (6 qt. Pan) and saute ½ medium onion (chopped) and 2 cloves minced garlic until translucent - about 5 minutes.
Add 2 large cans* (28 oz each) Italian whole peeled tomatoes**
¼ c. fresh chopped fresh basil OR 1 ½ T. dried basil
¼ c. fresh chopped oregano OR 1 T. dried
1 T. marjoram
Salt and pepper to taste
*San Marzano are the absolute best - but also hard to find
**in our family (as in most Italian families) you use whole peeled tomatoes which you break into pieces with your hands or a whisk
Bring to a boil; reduce to simmering and allow to thicken - about 40 minutes. Adjust seasoning as needed.
If prepared in advance, refrigerate until needed.
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