Active Time

　　45 min

　　Total Time

　　45 min

　　Using a freshly made ricotta makes all the difference in these delicious fried morsels.

　　

Ingredients

Makes 8 (first course) or 12 (hors d'oeuvre) servings

　　1 pound fresh ricotta, drained of any excess liquid

　　1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)

　　1 (3-ounce) piece Genoa salami, peeled if necessary, finely chopped (3/4 cup)

　　2 large egg yolks

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 cup plus 3 tablespoons fine dry bread crumbs

　　About 2 cups vegetable oil

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined. Put remaining 1/2 cup bread crumbs in a shallow bowl.

　　

Step 2

Line a large baking sheet with wax paper. Scoop a 1 1/2-tablespoon mound of ricotta mixture into bread crumbs, turning to coat completely, then pat into a 1/2-inch-thick oval with your hands and transfer to baking sheet. Make more ricotta fritters in same manner, arranging in 1 layer.

　　

Step 3

Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F. Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F, then fry remaining fritters in same manner. Serve warm or at room temperature.

　　Cooks' note:

　　• To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.