Recipe courtesy of Mario Batali
Total:
3 hr 10 min
Active:
40 min
Yield:
about 4 dozen fritters
Level:
Intermediate

Ingredients

  • 2 ounces brewer's yeast
  • 1 1/2 cups warm water
  • 6 1/2 cups all-purpose flour
  • Salt and freshly ground black pepper
  • 6 to 7 anchovy fillets, rinsed, drained, and patted dry
  • 1 pound fresh ricotta cheese
  • Extra-virgin olive oil, for frying
  • Chopped Italian parsley leaves, for garnish
  • 1/4 cup grated pecorino

Directions

In a small bowl, dissolve the brewer's yeast in 1 1/2 cups warm water. The yeast should bubble slightly as it dissolves. If not, the yeast is stale and you will need to try again with fresh yeast. In a medium-sized bowl, combine the dissolved yeast and the flour, and season with salt and pepper. Knead the resulting dough, adding more water if necessary to create a springy, paste-like dough. Cover with a damp kitchen cloth and leave for 2 hours to rise in a warm place (such as the tip of the refrigerator).

In the meantime, cut the anchovy fillets into tiny pieces, and place them in a bowl. Place the ricotta in a separate bowl. Using a fork, crush the ricotta so that no large lumps remain, stir in anchovies.

When the dough has risen, dampen your palm slightly, and break off a small (1-inch) piece of dough. Using the fingertips of your other hand, pat this dough into an open shell-like shape. In the resulting hollow, spoon 1 tablespoon of ricotta filling. Pull up the edges of the dough so that it covers the filling and forms a closed and rounded shape. Set aside. Repeat with the remaining dough and filling.

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in small batches of 6, carefully lift the ricotta balls and place them in the hot oil. Fry the fritters until golden brown. Using a slotted spoon or spatula, remove the finished fritters to a plate lined with paper towels. Drain on paper towels as they cook. Continue this process until all the fritters are cooked. Serve hot, garnished with parsley and pecorino.

IDEAS YOU'LL LOVE

Rum and Ricotta Fritters: Fritelle di Ricotta e Rhum

Recipe courtesy of Mario Batali

Tuna and Ricotta Fritters (Polpette di Tonno e Ricotta)

Recipe courtesy of Mario Batali

Rice Fritters: Crespelle di Riso

Recipe courtesy of Mario Batali

Ricotta Cake: Budino di Ricotta

Recipe courtesy of Mario Batali

Crostata di Ricotta

Recipe courtesy of David Rocco

Carla's Torta Di Ricotta

Recipe courtesy of David Rocco

Miniature Ricotta Tarts: Tartellette di Ricotta

Recipe courtesy of Mario Batali

Antipasto di Ricotta: Simple Ricotta Antipasto

Recipe courtesy of David Rocco

Smoked Mozzarella and Ricotta Fritters

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c