Today, August 14, 2013,
Celebrates it’s 1st Blogiversary.
Yes, my passion is baking. But, I do like to cook too.
And so, this blog was born.
Today’s savory dish is Mozzarella Ricotta Fritters, in celebration of
sometimes SAVORY’s first blogiversary.
I was inspired to make this appetizer from Giada De Laurentiis’ recipe,
I’m not a fan of smoked mozzarella, so I used plain mozzarella.
Enjoy these fritters as appetizers or enjoy them atop a toss salad.
~ ~ ~ ~
Mozzarella Ricotta Fritters
by Carmen Ortiz of sometimes SAVORY
Appetizer servings: approximately 18-20 fritters
1 1/2 cups fresh whole milk ricotta
1 1/2 cups mozzarella cheese, diced small
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon red pepper flakes
FEB (flour, Eggs, Bread crumbs) OUTER CRUMB:
3/4 cup all-purpose flour
3 large eggs
2 cups panko (Japanese bread crumbs)
Salt and black ground pepper – to taste (add other spices you like)
Vegetable oil, for frying
HONEY MUSTARD DIPPING SAUCE: Measure to your liking
Pinch Red pepper flakes (optional)
MAKE FRITTER MIXTURE: Line a tray with parchment paper.
In a small bowl combine the ricotta, diced mozzarella, and spices. Set aside.
OUTER CRUMB; FEB stands for flour, eggs and bread crumbs.This is the outer crumb for fritters. The acronymn, FEB, stands for the dipping order.
In a bowl, add flour. Add spices. Mix.
In a bowl, add eggs and beat lightly. Add spices. Mix.
In a bowl, add panko bread crumbs.. Add spices. Mix.
FORMING FRITTER BALLS: Scoop approximately 1 1/2 tablespoon ball of the cheese mixture. (I use a small ice cream scooper).
Roll the cheese ball into flour to coat.
Transfer the ball to the eggs. Roll to coat.
Transfer the cheese ball to the panko bread crumbs. Roll to coat.
Transfer the ball to the parchment-lined tray.
Continue with the remaining cheese mixture.
CHILL the coated cheese balls until the vegetable oil is ready for frying.
HONEY MUSTARD DIPPING SAUCE:
In small bowl add mustard and honey. Amounts will be at your discretion.
Add pinch of salt and red pepper flakes. Mix .Set aside.
In a deep pan, add vegetable oil. Heat to 350 degrees Fahrenheit, or until oil is very hot, testing with a piece of bread.
Fry fritters in small batches for about 1 to 2 minutes or golden brown.
Remove with a slotted spoon.
Drain fritters on paper towels.
Sprinkle lightly with salt. (optional)
Serve warm with Mustard Dipping Sauce. (Or, use a dipping sauce of your choice)
YouTube video of Mozzarella Ricotta Fritters (step by step) ~by Carmen Ortiz
“If Life gives you lemons, make lemonade.
If the lemons are rotten, take out the seeds and plant them
in order to grow new lemons.”
~Louise L. Hay
Sometimes SAVORY…cooking is art revealed
NOTE: Dessert recipes can be found on my dessert blog, Baking is my Zen.
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.