Ricotta and Hazelnut Fritters
Region: Italy
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Medium Difficulty

Here’s a last minute antipasto, although at first glance it appears involved. If you like fritters, you’ll like this. It’s a great little preparation to slap together for a snack or appetizer.

[photo: Clifford A. Wright

 

Yield: Makes 16 fritters
Preparation Time: 20 minutes

1 cup all-purpose flour or leftover mashed potatoes

3/4 cup fresh ricotta cheese

1/4 cup chopped hazelnuts

Salt to taste

1/8 teaspoon ground cinnamon

Dry bread crumbs for dredging

2 cups olive oil for frying

1. In a bowl, mix the flour or mashed potatoes together with the ricotta, hazelnuts, salt, and cinnamon. Form into croquettes about the size of a man’s thumb and dredge in the bread crumbs. Set aside.

2. In an eight-inch diameter saucepan fitted with a wire fry basket preheat the oil to 360ºF. Fry the croquettes until golden brown, about 4 to 5 minutes, turning occasionally. Serve hot.

Note: 

Posted: 12/11/2006

Related Recipes:

Ricotta - Homemade