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Last night I made deep-fried ricotta balls, from a Mario Batali recipe.
I don't have a digital camera -- so this won't be as visual a read as the anda-dog post. (sigh)
Re, the ingredients:
-I bought the "tub" of Ricotta from Costco (Precious brand, I think)
and drained the needed amount.
-I didn't use real Parm; just the Kraft type
-Since I'd been to Costco, I didn't feel like making another trip to
another store for fresh Italian parsley, so I just substituted dried Basil and Oregano
-I don't know why the recipe calls for sliced garlic. I used crushed.
-1.5 t kosher salt is a might salty, but 1 t didn't seem enough to my
taste; I tasted the mix before adding the egg yolk
-I also used fresh-ground black pepper
-I used Progresso Italian-seasoned bread crumbs
I made the ricotta mixture; and even though I'd had it sitting in a
sieve for awhile prior to starting, it was still too wet to "roll," so
I shook in more Kraft Parm. Of course, REAL parm, finely grated would
have been better ... but it's $10/lb at Costco where the chunks ranged
from $18 to $30.
The mixture was still wet and soft. It was a hot day, so I did
quenelles (I think that's how you spell it, when you take two spoons
to shape an elongated "ball." I used two teaspoons.) I put these onto
a paper-towel-lined baking sheet to dry and put the baking sheet into
the fridge for about 15 minutes. They got nicely dried and firm enough
to roll into a ball shape for the next step.
I coated the ricotta balls in the egg and then the bread crumbs, but
because it says the bread crumbs should be firmly pressed into the
ricotta balls, I then rolled 'em between my hands. I put all on a
baking sheet to wait for cooking.
Even though I'd checked the temp of the hot olive oil, the first batch
burst a little bit, so the rolled, breaded balls, on the baking sheet,
went into the fridge for another 10 - 15 mins., before I tried to
finish frying 'em up. The two waves of fridge-time really helped. The
frying takes SECONDS. Don't try to multitask.
What also helped was having a spider to lower 4 ricotta balls into the
oil at a time, for keeping them moving, and then for removing them
from the oil onto another, paper-towel-lined baking sheet.
I sampled one, then let the three kids who were home try one (as pupu) ... and let's just say they loved 'em!
I served the deep-fried ricotta balls with meatballs in a "foundation"
of marinara sauce ... with some veg and bread on the side. The meatballs were the frozen type you get at Costco.
Time consuming, because of the refrigeration steps and waiting several
minutes for my "instant read" thermometer to measure the oil temp.,
but, it was a DEFINITE keeper meal, for when I have the time and
ingree-da-ments.
**************************************
I know a lot less than what there is to be known.
Last night I made deep-fried ricotta balls, from a Mario Batali recipe.
Time consuming, because of the refrigeration steps and waiting several
minutes for my "instant read" thermometer to measure the oil temp.,
but, it was a DEFINITE keeper meal, for when I have the time and
ingree-da-ments.
I'm impressed - that's an ambitious recipe and it sounds like it turned out really well! I agree that the secret to cooking in a hot non-a/c kitchen (like mine) is the refrigerator. I use it all summer long to stash anything that is going to be baked or fried. And, what is up with those "instant read" thermometers anyway???
I'm impressed - that's an ambitious recipe and it sounds like it turned out really well! I agree that the secret to cooking in a hot non-a/c kitchen (like mine) is the refrigerator. I use it all summer long to stash anything that is going to be baked or fried. And, what is up with those "instant read" thermometers anyway???
Thanks, glossyp that's a nice compliment ... and great affirmation.
That "instant-read" thing is a total misnomer when it comes to the one I have. I definitely need a better one. If the recipe hadn't been so specific about the oil temp., I would have simply used my deep fryer. However, with only one setting, ("plugged in"), and no idea how hot it makes the oil, I decided on retaining control, to the degree that I could, on the stovetop. (No pun intended on the "degree" thing.)
They really did come out delicious, in spite of my substitutions.
Deep fried cheese. What's not to like?
**************************************
I know a lot less than what there is to be known.
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