Ricotta Fritters with Tomato Sauce

Name: Ricotta Fritters with Tomato Sauce
Yield: Makes 20
Cuisine: Italian
Ingredients: 3 egg yolks, plus 2 whole eggs; ½ tsp. chile flakes; 1 14-oz. can crushed tomatoes; 4 cloves garlic, crushed; 6 fresh basil leaves, torn in half; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. extra-virgin olive oil; 1 cup homemade or store-bought ricotta; ½ cup grated Grana Padano; ⅓ cup grated mozzarella; 1 cup fresh bread crumbs; 4 oz. thinly sliced prosciutto, finely chopped; ⅛ tsp. freshly grated nutmeg; 1 tsp. finely chopped fresh flat-leaf parsley; ½ cup dried bread crumbs; Canola oil, for frying; ½ tsp. grated lemon zest; ¼ cup flour

Preparation info

Makes
20

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

The addition of grated mozzarella and Grana Padano in the ricotta mixture lends these fritters texture and a welcome shot of saltiness. You can make the mixture up to two days in advance and keep it in the refrigerator, or form it into balls and freeze until you’re ready to fry.

Ingredients

For the Sauce

2 tbsp. extra-virgin olive oil
4 cloves garlic, crushed
½

Europe
Italy
Starter
Mediterranean

Method

Make the sauce: Heat oil in a 2-qt. saucepan over medium-high. Add garlic and cook, stirring occasionally, until golden, about 5 minutes. Add chile flakes and toast for 1 minute. Add tomatoes and basil, bring to a boil, lower heat to medium, and cook, stirring occasionally, until