Fried Ricotta Alla Vodka
What can be better than fried ricotta cheese stuffed with vodka sauce? I DO NOT KNOW. Maybe drunk pizza. But that’s about it…
Ricotta vodka Ball
1 cup whole milk ricotta
¼ cup bread crumbs
¼ tsp salt
¼ tsp pepper
Vodka sauce, divided into ½ teaspoon portions
¼ cup bread crumbs
¼ cup flour
3 tablespoons grated parmesan
With a ½ teaspoon measurement spoon, scoop out 12-15 portions of Vodka sauce onto a paper plate. Freeze for at least 45 minutes, until hard, but still easy to cut. (Portion size varies depending on how big you make your balls. I would freeze 15 to be safe).
In a bowl, combine the ricotta cheese, bread crumbs, salt and pepper. Refrigerate for 25 minutes.
Remove the vodka sauce from the freezer and cut each portion in half, smoothing out any sharp edges that could form when the sauce expanded.
Scoop out about half a tablespoon of the ricotta mixture and wrap 2-4 portions of the frozen vodka sauce with ricotta (or as much as you can fit to make it extra juicy). Roll the ricotta mixture into a ball around the frozen vodka sauce. Once the ball has formed, cup the ricotta ball with a paper towel. This will suck out some of the remaining water in the ricotta cheese. Repeat for all the balls then freeze them for 10-15 minutes, until semi-hard.
In a bowl, combine 2 eggs and milk.
In a separate bowl, make your coating by combining the bread crumbs, flour and parmesan.
Pour vegetable oil in a sauce pan and heat on medium heat.
Remove the ricotta balls from the freezer. Coat each one in egg wash, then coat with the bread crumb/flour mixture. Once the ball is fully coated, repeat and coat in egg wash again, then re-coat with bread crumbs for an extra layer.
Coat each ball, in batches of five. Then fry and repeat with the next group of 5 until all the balls have been prepared.
Fry each batch of five until golden brown, rotating frequently to ensure even frying.