Smoked Mozzarella and Ricotta Fritters

Little nuggets of smoky cheese make for the perfect Italian starter.

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyMedium

For the fritters

350g fresh whole milk ricotta
350g shredded smoked mozzarella
1/4 tsp salt
1/4 tsp freshly ground black pepper
120g panko (japanese bread crumbs)
3 large eggs
75g plain flour
Vegetable oil, for frying
1 tbsp fresh chopped thyme leaves

For the balsamic dipping sauce

90ml balsamic vinegar
2 tbsp lemon juice
2 tbsp dijon mustard
1 tbsp honey
90ml extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
For the fritters:
1) Line a baking tray with baking paper.

2) In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. Put the panko in another bowl. In a third bowl lightly beat the eggs and put the flour in a fourth bowl.

3) Scoop a 1 1/2 tbsp 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 baking tray. Continue with the remaining cheese mixture.

4) Meanwhile heat 8cm of vegetable oil in a large frying pan to 180°C. Fry the fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels.

5) Sprinkle with thyme and serve warm with the balsamic dipping sauce.

For the balsamic dipping sauce:
1) 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.

2) Season with the salt and pepper and serve in a small bowl with the fritters.

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