Smoked Mozzarella and Ricotta Fritters

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Neapolitan
TOTAL TIME: 23 min
Prep: 15 min
Inactive Prep: --
Cook: 8 min
 
YIELD: 4 to 6 side dish servings (makes 18)
LEVEL: Intermediate

ingredients

FRITTERS:
  • 1 1/2 cups fresh whole milk ricotta
  • 1 1/2 cups shredded smoked mozzarella
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups panko (Japanese bread crumbs)
    BALSAMIC DIPPING SAUCE:
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    • Print Recipe

    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 F. 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.

    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. Serve in a small bowl alongside the fritters.

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    Newest Ratings and Reviews

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    • on March 13, 2014

      Flag

      Cooking Channel really fell down on this one. I'm not sure they've realized that we're now on Daylight Savings Time. Very very difficult to find the recipe. IT SHOULDN'T BE THIS HARD.

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    • on October 23, 2012

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      Such a great idea! Pretty hard though, I recommend giving yourself some time!

      people found this review Helpful.
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    • on June 07, 2011

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      i loved it

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