7/15/10

cheese fritters with balsamic sun-dried tomato dipping sauce



Don't these look better than fried mozzarella sticks that you get at T.G.I. McFuglies? Come on they have fresh thyme sprinkled all over the top. That's called classing up the joint right there.



And while I am writing about these make sure you use whole milk ricotta. Don't even think about using skim milk ricotta. If you are going to go through all trouble frying these you might as well go all out. That's like ordering a Big Mac and Fries with a Diet Coke. The damage has already been done with the Big Mac and Fries, you might as well pave your way to calorie hell with a full on gloriously calorie laden high fructose corn syrup refreshing beverage manna from heaven. I say go big or go home.



Make sure to do this assembly line style. Get out your mise en place do it right. If you have little sous chefs at home, get them to roll the cheese into little balls.



Then dip the cheese balls (teehee, I am well aware I have the mentality of a 12 year old boy) into flour.



Then into the egg.



Then have them take a roll in the panko crumbs. Maybe make the cheese balls chill out in the fridge if the house is warm. That way they won't fall apart in the oil. Fry them up in hot vegetable oil and...

Viola! Cheese fritters. Much better than T.G.I.McFuglie's. You're going to like the way these taste, I guarantee it!




cheese fritters: adapted from everyday italian

1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded mozzarella
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
vegetable oil, for frying
a few sprigs of thyme
lemon

In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it's hot in your house, you might want to chill the cheese balls for 30 minutes to an hour.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds.

Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.

balsamic sun-dried tomato dipping sauce:

I didn't use any measurements for this sauce if you need a sauce close to this or if you need measurements click here for recipe.

sun-dried tomatoes with oil
balsamic glaze
olive oil
salt and pepper to taste
dijon mustard
lemon juice

I placed all of this in the blender and gave it a whirl until smooth.


34 comments:

Rebecca said...

I love you and your cheese balls. That's all I have to say.

Mrs. L said...

Oh yum! Some friends are having a "deep fry" party this weekend and I'm trying to find things to make (other than twinkies). This fits the bill!

stacey said...

these look amazing... my mouth is watering

Melissa said...

These looks so wonderful. Enjoy reading your blog.

Me! said...

wow those are totally hot. i'd totally make them. replace the thyme with basil, add some fresh tomatoes and that would be an awesome spin on a caprese salad (that's good, but starting to get old now)

and i always get a kick out of the people with a super size big mac, extra large fries and a diet coke.

Liam O'Malley said...

Yum. I like the tomato and basil idea. I wonder if you could manage to stuff a ball of ricotta with a grape tomato without having it fall apart. Hmm...

EAT! said...

As always, amzing photos and a couple fantastic recipes. The sauce will be in my blender this afternoon.

EAT! said...

As always, amzing photos and a couple fantastic recipes. The sauce will be in my blender this afternoon.

MrOrph said...

tiny little balls of awesomeness! who doesn't love fried cheese?

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Kisa said...

These look great!! There is a double batch sitting in my fridge as I type this! There are six of us and I wanted to "go all out" and just have a blast! I made them with the help of my soon-to-be-10 year old daughter.
Messy work, but I think it will be SO worth it in the end!

oneordinaryday said...

Oh, these look fabulous. Perfect golden color and full of melty cheese. Delicious.

Jamie said...

Wow do these cheese balls look fabulous! I want! And I am so with you there about the diet coke! I think we all deserve delicious fattening stuff every now and then. Yum!

A Little Yumminess said...

These look so good...I want them right now...I wish I could have these for lunch

Meredith at In Sock Monkey Slippers said...

This looks amazing!

Julie said...

Well, I know I'm late to the party here, but I seriously need one of these. With a diet coke!

Carol said...

classy, no doubt.

Jes said...

Mmmmm....

shapewear said...

here, they put hot melted cheese inside mini donuts. Once you bite them, you can taste the oozing yummyness of the melted cheese.

Cookin' Canuck said...

These are right up my alley. Cheesy, indulgent, with a fantastic sauce.

Stephanie said...

you take beautifully instructive photos. love 'em!

Bryan said...

these are great and your blog is cool

ohcornelius said...

Those cheese fritters look AMAZING. I just ran across an old photo of my Sopli -(an Italian dish-rice and tomato sauce balls with molten ball of Mozzarella inside) - and was thinking of making them, and then ran across this, Making me hungry :)

marta said...

these look great! I like that you can mix in anything!

William said...

your cheese balls looks absolutely scrumptious.

Kate said...

HI I was wondering can these be baked? I have a bunch left over but no oil and since im moving in 2 days i dont want to run to the store. Let me know :)

krysta said...

kate... sorry this comment was held up in the spam box. you could try but i think the cheese would melt before the coating would crisp up enough. try chilling them throughly and then bake... or try a toaster oven but i have a feeling that might be packed up. good luck moving. and let me know how they turn out.

Foodie said...

I am so happy I found your blog!!! I love to meet another evil Mom/Chef who has the mentality of a 12 year-old boy!!!

Anonymous said...

This will be the second time that I'll be attempting this recipe, the last time I ended up forgetting to put it in the fridge to keep it from breaking apart, they still turned out good but they were a mess! Hopefully it comes out good this time.

mallory said...

cheese, fritter, sundried tomato, and balsalmic are all my favorite food words. These look delicious!!!

Anonymous said...

my lips thank you but my hips are giving you h-e-double hockey sticks....

x said...

oh my gosh these sound/look amazing.

Kel said...

Do you have any suggestions for keeping these warm without letting them get soggy? I am taking them to a party and not sure which way is best.

krysta said...

kel,

that's going to be tough. how far are you driving to the party? if it is a 5-15 minute drive i would wrap them in foil to transport the fritters, then when you get to the party try warming the fritters in a 200 degree oven for a few minutes keeping an eye on them to make sure they do not melt or get overly brown.

unfortunately, i would say don't make these until you can make them for a party at your home to enjoy them. they really are best hot and freshly fried. they will lose much of their magic transporting and rewarming them. :( i just don't want you to think the recipe is bad or that you did something wrong all because of a transporting/keeping warm issue.