Fried Ricotta Alla Vodka
What can be better than fried ricotta cheese stuffed with vodka sauce? I DO NOT KNOW. Maybe drunk pizza. But that’s about it…
Ingredients
Ricotta vodka Ball
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1 cup whole milk ricotta
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¼ cup bread crumbs
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¼ tsp salt
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¼ tsp pepper
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Vodka sauce, divided into ½ teaspoon portions
Coating
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¼ cup bread crumbs
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¼ cup flour
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3 tablespoons grated parmesan
Method
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With a ½ teaspoon measurement spoon, scoop out 12-15 portions of Vodka sauce onto a paper plate. Freeze for at least 45 minutes, until hard, but still easy to cut. (Portion size varies depending on how big you make your balls. I would freeze 15 to be safe).
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In a bowl, combine the ricotta cheese, bread crumbs, salt and pepper. Refrigerate for 25 minutes.
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Remove the vodka sauce from the freezer and cut each portion in half, smoothing out any sharp edges that could form when the sauce expanded.
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Scoop out about half a tablespoon of the ricotta mixture and wrap 2-4 portions of the frozen vodka sauce with ricotta (or as much as you can fit to make it extra juicy). Roll the ricotta mixture into a ball around the frozen vodka sauce. Once the ball has formed, cup the ricotta ball with a paper towel. This will suck out some of the remaining water in the ricotta cheese. Repeat for all the balls then freeze them for 10-15 minutes, until semi-hard.
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In a bowl, combine 2 eggs and milk.
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In a separate bowl, make your coating by combining the bread crumbs, flour and parmesan.
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Pour vegetable oil in a sauce pan and heat on medium heat.
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Remove the ricotta balls from the freezer. Coat each one in egg wash, then coat with the bread crumb/flour mixture. Once the ball is fully coated, repeat and coat in egg wash again, then re-coat with bread crumbs for an extra layer.
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Coat each ball, in batches of five. Then fry and repeat with the next group of 5 until all the balls have been prepared.
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Fry each batch of five until golden brown, rotating frequently to ensure even frying.