Savory Ricotta Fritters with Quick Tomato Sauce
Savory Ricotta Fritters (No flour) with Easy Tomato Sauce
Servings: 8 fritters
Ingredients
Ricotta Fritters
- 330 grams ricotta cheese 1 1/4 cup
- 2 tablespoons olive oil
- 1/2 cup mozzarella cheese shredded
- 1/4 cup pecorino romano or parmesan grated
- 1 small egg
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons chopped parsley
- salt and pepper
Fast Tomato Sauce
- 1 tablespoon olive oil
- 1 clove garlic
- 1 28 ounce can San Marzano Peeled Tomatoes
- 1/4 cup white wine optional
- salt and pepper
Instructions
Getting Liquid out of Ricotta (one hour to overnight)
- Use either cheesecloth or paper towels. I used paper towels and placed under and over the ricotta cheese in mesh strainer over a bowl. I placed another bowl over the ricotta to press out liquid. I only did this for one hour, but you can do this overnight also.
Tomato Sauce
- Heat oil in medium sauce pan that will fit the tomato sauce. Add garlic cloves and cook for a minute. If garlic burns, start over.
- Crush the tomatoes with your hand, retaining the pulp and allowing all the juice and puree to go into the pan. You CAN add in some of the pulp if desired.
- Add in white wine. Season with salt and pepper. Simmer on low for 30 minutes, while making the fritters.
Ricotta Fritters
- Mix ricotta, pecorino romano, parsley, mozzarella, nutmeg, egg, salt and pepper together.
- Heat a flat frying pan (I used a griddle) with a small amount of oil. Using a spoon, place each fritter in frying pan, keeping enough space between to be able to turn them easily. Cook each side 8 minutes and six minutes after flipping. BE PATIENT. They will brown, but this takes time. Keep the heat at its lowest setting.
- Once tomato sauce is done, place both sauce and then fritters in baking pan and warm up in oven if necessary. Serve when hot.