Ricotta Balls

VIDEO LINK: https://youtu.be/LH6xelTjxD4

Yields: 20 Ricotta Balls

Prep time: 15 minutes

Cook time: 15-20 minutes 

Ingredients: 

• 32 oz. whole-milk ricotta cheese 
• ½ cup of Romano cheese 
• 2 cloves of garlic (pressed) 
• 8 eggs (reserve 5 for egg wash) 
• 15 oz. of plain breadcrumb (reserve 1 cup for ricotta mix) 
• 1/2 cup grated Romano cheese 
• 2 tbsp. of Italian parsley (chopped) 
• Salt & Pepper ricotta and egg wash to taste 
• 2 cups of All-purpose flour 
• 32 oz. of vegetable oil

Instructions: 

1. Make the Ricotta Mixture: In a large bowl, combine ricotta cheese, minced garlic, Romano cheese, parsley, 3 eggs, 1/4 cup breadcrumbs, salt, and pepper. Mix well until thoroughly combined.
2. Prepare Egg Wash: In a shallow dish, whisk together the remaining egg with a pinch of salt and pepper.
3. Prepare Coating Stations: Place the flour in one shallow dish and the remaining breadcrumbs in another.
4. Form Ricotta into Balls: Using a tablespoon, scoop out 1 tablespoon of the ricotta mixture. Gently roll into a ball.
5. Coat Ricotta Balls: Dredge the ball in flour, then dip in the egg wash, and finally coat completely in breadcrumbs.
6. Fry the Ricotta Balls: Heat vegetable oil in a large skillet or deep-fryer to 350°F. Carefully add the balls to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
7. Serve: Remove the Ricotta Balls from the oil and drain on paper towels. Serve immediately while still warm with a bowl of marinara sauce.