This recipe is best made with fresh ricotta, which is very dry and flavorful. If you cannot find fresh ricotta, use 2 cups supermarket whole-milk ricotta and drain it (see below).
Recipe information
Total Time
20 min
Yield
Makes 6 (first-course) servings; about 18 fritters
Ingredients
Preparation
Step 1
If using supermarket ricotta, drain in a cheesecloth-lined sieve set over a bowl, covered and chilled, 24 hours.
Step 2
Form 1 tablespoon ricotta into a ball and flatten into a 2-inch disk. Transfer to a sheet of wax paper. Make more disks with remaining ricotta in same manner.
Step 3
Heat a dry large heavy nonstick skillet over moderate heat until hot. Cook ricotta disks until firm enough to turn and undersides are brown in spots, 2 to 4 minutes, then carefully turn and brown other sides, about 2 minutes.
Step 4
Transfer fritters to a platter, then drizzle with oil and season with pepper.
