Ricotta is an ingredient that never misses from my fridge, because it is delicious for seasoning pasta: maybe mixed with a little sauce made of sautéed vegetables and herbs.
But it is also delightful with a pinch of salt, enjoyed as it is, in its pure form… as the great chefs say!
Today I made a delicious and caloric dish: Ricotta Bombs.
Preparing these Ricotta Bombs is very simple: few ingredients, a soft dough, and quick frying to get golden and irresistible balls. Serve them hot, plain or with a tomato sauce. With this cold weather, you can do it! 😄
If you kindly follow me, here are the quantities and ingredients.
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I also have a free WhatsApp channel with a sweet and savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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If you love ricotta, I’ll leave you the recipe to make it at home and a collection of sweet and savory preparations just below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 18 oz cow's milk ricotta
- 1 1/4 cups flour (add more if needed to thicken the mixture)
- 3.5 oz grated Grana Padano
- 3 eggs
- as needed chopped parsley (generous amount)
- as needed salt
- as needed pepper
- as needed corn oil (or another for frying)
Tools
- Paper Towels
- Wok
- Skimmers
Steps
Pass the cow’s milk ricotta through a sieve and let it fall into a bowl.
Add 2 heaping tablespoons of flour, the grated Grana, the eggs (adding them one at a time), and a generous amount of fresh chopped parsley.Season with salt and pepper and mix until a uniform mixture is obtained.
Take a little mixture with the help of a teaspoon.At this point, decide on the shape: make balls or quenelles. I started with the balls and then moved on to the quenelles, so the bombs came out a bit “scattered”… but they are delicious anyway!
If the mixture is too “soft”, add a little more flour, just enough as needed.
(However, I do not recommend rolling them in flour before frying because all that flour in the oil makes a big mess in the pan.)Heat the seed oil until it reaches a temperature of 338/347°F.
Immerse the ricotta bombs in the hot oil.
Cook, turning them on all sides until golden brown.
Drain on kitchen paper towels.Serve hot, simply as is, or accompanied by a tomato sauce like barbecue.
Bon appétit ^_^
AnnalisaBarbecue Sauce Recipe → https://blog.giallozafferano.it/asilannablu/salsa-barbecue-ricetta-condimento/
