Ann Taruschio, Franco Taruschio

Ricotta Fritters

Frittelle di Ricotta

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 225 g/8 oz ricotta
  • 60 g/2

Method

Sieve the ricotta into a bowl. Mix the slivered chocolate, sugar, cinnamon, Strega and egg into the ricotta. With 2 spoons, make approximately 20 balls the size of a ping-pong ball. Gently roll the balls in the beaten egg and then in the self-raising flour.

Drop the balls into hot olive oil