The RICOTTA AND RADICCHIO CHEESE BALLS are a delightful and irresistible vegetarian main course, ideal for anyone who loves contrasts of flavor and texture. Creamy, delicate ricotta combines with the slightly bitter flavor of radicchio to create a soft, well-balanced filling.
The golden, crunchy coating encloses a tender, fragrant center that releases all its goodness with each bite. Dry, crispy frying enhances the flavors without making them heavy, making these cheese balls perfect to serve as a main course, an appetizer, or as finger food.
Great served hot, maybe accompanied by a light sauce or a simple seasonal salad, ricotta and radicchio cheese balls are a tempting vegetarian proposal that can win over even the most demanding palates.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup whole-milk ricotta
- 11 oz radicchio (about 3 cups sliced)
- 1 oz Parmigiano-Reggiano, grated (about 1/4 cup)
- 1 egg
- 2/3 cup breadcrumbs
- as needed extra-virgin olive oil
- as needed black pepper
- as needed salt
- 1 teaspoon sugar
- 2 eggs
- breadcrumbs
- 12 fl oz vegetable oil (for frying)
You’ll need for the ricotta and radicchio cheese balls
- 1 Frying pan
- 1 Bowl
- 2 Small bowls
- 1 Small saucepan
- 1 Plastic wrap
- 1 Skimmer
- 1 Fork
Preparation of ricotta and radicchio cheese balls
Wash the radicchio, cut the leaves into quarters and then into not-too-thick strips.
In a large frying pan put a drizzle of oil and, as soon as it is hot, add the well-drained radicchio. Season with salt and sugar and let it cook and dry for 15 minutes.
Once ready, let the radicchio cool.Place the ricotta in a bowl and work it with the egg, the grated Parmigiano, pepper, salt and breadcrumbs, adding the breadcrumbs little by little until you obtain a fairly firm mixture.
Add the cold radicchio and combine it with the ricotta mixture. Adjust the amount of breadcrumbs and cheese according to the moisture of the ricotta.
Place the mixture in the refrigerator, well covered, and let it rest for 30 minutes.After the resting time, take the mixture and shape the balls. Dip them in the beaten eggs and then in the breadcrumbs.
Fry the ricotta and radicchio balls in hot oil at 338°F until golden.Drain them and let them dry off excess oil.
Alternative cooking methods to frying
Oven
Arrange the balls on a baking sheet lined with parchment paper, brush them with a little oil and bake at 356°F (static) for 20–25 minutes, turning them halfway through.
In a nonstick skillet
Use a well-heated pan with 1–2 tablespoons of oil. Cook them over medium heat, turning them often.
In a nonstick skillet
Use a well-heated pan with 1–2 tablespoons of oil. Cook them over medium heat, turning them often.
In an air fryer
Lightly spray them with oil and cook at 356°F for 12–15 minutes, turning them halfway through.
