Deep frying anything always make it taste better, especially cheese. Inspired by a recent lunch at Luna Rossa in Notting Hill.
Makes 8-12 balls
250g ricotta cheese
70g parmesan (or vegetarian equivalent)
breadcrumbs (panko work best here)
1 teaspoon dried oregano
sunflower oil for deep frying
Drain the ricotta and put in a bowl. Finely grate the parmesan into the same bowl. Mix well and place in the fridge for 10-15 minutes.
Take 2 bowls
In bowl 1 crack one of the eggs and beat well
In bowl 2 tip out some of the breadcrumbs, mix in the oregano
Take the cheese mixture from the fridge and shape into small balls – smaller than a golf ball.
Dip the cheese ball in the egg, then the breadcrumbs. For extra crispy coating, repeat again. Place the breaded balls on a plate
Repeat using the second egg and more breadcrumbs as you need them until all the cheese has been used up then return them to the fridge.
Heat the oil in a pan. When hot, fry a few balls at a time. They need about 2-3 minutes – just until the breadcrumbs brown.