Using a freshly made ricotta makes all the difference in these delicious fried morsels. I love these and have made them many times now. Add more salami for a more intense flavor. My guests always ask for the recipe. The fresh ricotta makes a big difference. Ingredients 1 pound fresh ricotta drained of any excess liquid 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup) 1 (3-oz) piece Genoa salami peeled if necessary, finely chopped (3/4 cup) 2 large egg yolks 3/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup fine dry bread crumbs PLUS 3 tablespoons Fine dry bread crumbs 2 cups Vegetable oil

Instructions
Special equipment: a deep-fat thermometer

Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined. Put remaining 1/2 cup bread crumbs in a shallow bowl.

Line a large baking sheet with wax paper. Scoop a 1 1/2-tablespoon mound of ricotta mixture into bread crumbs, turning to coat completely, then pat into a 1/2-inch-thick oval with your hands and transfer to baking sheet. Make more ricotta fritters in same manner, arranging in 1 layer.

Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F. Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F, then fry remaining fritters in same manner. Serve warm or at room temperature.

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Yields: 8 Servings
     Gourmet magazine, January 2007, page 30

notes:  To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.

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