We prepared a spicy tomato dipping sauce to go with the fritters. The sauce requires over an hour on the stove, so we suggest you prepare the sauce first. You may have extra sauce, which stores well in the refrigerator for several days.
Italian Cheese Fritters
1 lb fresh ricotta
1/4 lb smoked mozzarella cheese, cubed
4 oz parmesan, shredded
3/4 cup whole milk
3/4 cup unbleached A.P. flour
1/2 tsp baking powder
sea salt and black pepper to taste
- Combine cheese, milk and eggs.
- Combine flour, baking powder, salt and pepper. Add to cheese mixture.
- Heat vegetable oil to 350° in deep pot. Line some baking sheets with paper towels, and have some type of tongs or strainer ready. We use a chinese wire mesh strainer.
- Spoon batter into hot oil -- a heaping tablespoon -- being careful to avoid splattering the oil. Drop the batter onto the surface of oil.
- Fry until golden brown, 2-3 minutes, using strainer to cook fritters evenly on both sides.
- Remove from oil to paper towels to cool and dry about 5 minutes before serving.
3 Tbs olive oil
1 onion, chopped
6 garlic cloves, minced
1/2 Tbs marjoram
2 1/2 Tbs oregano
2 Tbs fresh basil
3/4 tsp red pepper flakes
or minced dried chile pepper
4 lb fresh tomatoes, skins removed, seeded and diced
1 cup canned crushed tomatoes
1/2 cup dry red wine
sea salt and black pepper
- Saute onion, garlic, and spices over medium until onion is translucent, about 10 minutes.
- Add fresh tomatoes, crushed tomatoes, and wine. Simmer gently, uncovered, until sauce thickens, about 75 minutes. Season with salt and pepper.