Recipe courtesy of Mario Batali
40 min
20 min
20 min
24 to 30 balls


  • 1 1/3 cups goat-milk ricotta (or substitute cow-milk ricotta), drained
  • 1/2 cup freshly grated caciocavallo or Parmigiano-Reggiano
  • 1/2 bunch parsley, finely chopped to yield 2 tablespoons
  • 1 garlic clove, sliced
  • Pinch nutmeg
  • 1 egg separated, plus 1 egg
  • Salt and pepper
  • 2 to 3 cups extra-virgin olive oil
  • 2/3 cup freshly grated bread crumbs


In a large bowl, combine ricotta, cheese, parsley, garlic, nutmeg, and 1 egg yolk, (reserving white) and mix well. Season with salt and pepper. Form ricotta mixture into balls about the size of small walnuts and set on a rack to dry slightly for 15 minutes.

When ready to cook, place oil in a tall-sided pan and heat to 360 degrees F. Oil should be at least 2-inches deep.

In a shallow bowl, mix the egg white with remaining whole egg, beating with a fork. Place bread crumbs in another shallow bowl. Dip each ricotta ball into egg to coat lightly, then roll quickly in bread crumbs. Make sure ricotta balls are completely covered in egg wash and bread crumbs,, and the coating is pressed on firmly. Drop balls, a few at a time, into hot oil and fry until golden brown. Remove with slotted spoon and drain briefly, then serve hot.

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