Italian Cheese Fritters with Spicy Tomato Sauce

We decided to create our own version of the cheese fritters served at New York's Landmarc restaurant.  It turns out the chef, Marc Murphy, has posted not only the recipe, but step-by-step instructions with photos.  There's even a video demonstration on-line.  So much for the challenge of re-creating a secret restaurant recipe.  It's so quick, it will take you longer to read this posting than to prepare the fritter batter.  If you have more batter than you need, refrigerate the extra for up to one day.

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

Ingredients

1           lb          fresh ricotta
1/4        lb          smoked mozzarella cheese, cubed
4           oz         parmesan, shredded
3/4        cup       whole milk
3                        eggs
3/4        cup       unbleached A.P. flour
1/2        tsp        baking powder
                          sea salt and black pepper to taste

Procedure

1. Combine cheese, milk and eggs.
2. Combine flour, baking powder, salt and pepper.  Add to cheese mixture.
3. 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.
4. Spoon batter into hot oil -- a heaping tablespoon -- being careful to avoid splattering the oil.  Drop the batter onto the surface of oil.
5. Fry until golden brown, 2-3 minutes, using strainer to cook fritters evenly on both sides.
6. Remove from oil to paper towels to cool and dry about 5 minutes before serving. 

Spicy Tomato Sauce

Ingredients

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

Procedure

1. Saute onion, garlic, and spices over medium until onion is translucent, about 10 minutes.
2. Add fresh tomatoes, crushed tomatoes, and wine.  Simmer gently, uncovered, until sauce thickens, about 75 minutes.  Season with salt and pepper.