Fried Ricotta Cheese Balls
How to Prepare
Raw milk (1 gallon)
Heavy cream (1 quart)
Nutmeg (½ tsp.)
Salt (1 tsp.)
Flour (4 cups)
Romano cheese (1 cup)
Milk (2 cups)
Olive oil (2 tbsp.)
Juice from 3 lemons (about ½ cup)
Breadcrumbs (unflavored – with salt and pepper)
- In a large pot, combine the milk and cream.
- Medium heat and add in the nutmeg and some salt.
- Stir and continue to heat up for 10 – 15 minutes until the mixture begins to boil.
- Remove from the heat.
- Stir in lemon juice.
- Let the mixture sit for 10 – 15 minutes.
- Place in a colander in a pot to catch the whey, and lay the cheese cloth on top.
- With a ladle, scoop the cheese in to the colander.
- Tie 2 adjacent corners of the cheesecloth and do the same to the other to create basket-like handles.
- Place the handle of a wooden spoon through holes created by the knots and spin the cloth, tightening the cloth around the cheese and straining the excess liquid until it is creamy.
- Cut the cheesecloth and empty the cheese into a large bowl.
- Add 2 eggs and the olive oil to the ricotta and mix with a spoon.
- In a large pot or fryer, heat up the oil.
- In a mixing bowl, mix 4 eggs and 2 cups of milk.
- Add a pinch of salt a. a. Set aside.
- Add Romano cheese to the breadcrumbs and combine by hand.
- Scoop the ricotta mixture into the bowl of flour and lightly coat by hand.
- Place the egg mixture into the bowl and then directly into the breadcrumbs.
- Slightly flattened and place in a baking pan with a cooling rack.
- With oil at 375 degrees, carefully place multiple balls into the pot.
- As they begin to float, they are close to being done.
- When crisp, remove and put back into the pan.
- Soon after removing, sprinkle with salt and pepper.
- Garnish with fresh romance cheese on top.
- Serve with tomato sauce while still warm. Enjoy!