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163. Fritto di Ricotta

Ricotta Fritters

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Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 200 grams (about 7 ounces) of ricotta cheese
  • 40 grams (about 1-⅓

Method

Any type of ricotta is good for this recipe as long as it hasn’t become strong smelling. But if you use the ricottas that come from Rome and the Maremma,33 which are first-rate, you may be sure the results will win you honor and praise.

Allow the mixture to rest for several hours before frying. Using the above-mentioned amounts, th

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