CROCCHETTE-DI-RICOTTA-E-PANE
CROCCHETTE OF RICOTTA AND BREAD

Quick and easy-to-prepare recipe, to delight both young and adults. A fanciful side dish or a fun second course.

METHOD

In a bowl, mix together the fresh Ricotta Zappalà previously drained with a yolk, Parmesan, parsley, garlic, salt and pepper. Then, add breadcrumbs to obtain the ideal consistency of the mixture.

Form some balls or sticks and leave them fridge for a little. Meanwhile, whisk well an egg in a plate and in another plate mix together breadcrumbs, parmesan, garlic, parsley and salt. Roll the sticks in the breading and then fry them in abundant and heat soybean oil.

 

LIST OF INGREDIENTS (4PERSONE)

  • Fresh Ricotta Zappalà 250 gr.
  • Eggs 2
  • Granular garlic to taste
  • Parsley 1 tuft
  • Grated Parmesan to taste
  • Breadcrumbs to taste
  • Salt, pepper to taste
  • Soybean oil to taste

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