- Good Quality Parmigiano
- Heavy Cream
- Chopped Basil
- Little Bit Of Flour
- Black Pepper
You’ll need good quality parmigiano eggs heavy cream a mixture of fresh chopped basil and parsley a little bit of additional a little bit of flour salt and pepper and vegetable oil that’s it so,I know this isn’t exactly a figure friendly recipe but fall is just about here no more bathing suit season for me so,I can enjoy things are a little bit more naughty anyways let’s go right into it the first thing.I’m going to do is I’m going to take my ricotta with my eggs and my heavy cream and I’m just gonna kind of give that a nice little whisk just to kind of loosen up the ricotta a little bit and you want to make sure that you use fresh ricotta or at least a good-quality.
You know store-bought ricotta because it does make a difference because if, it’s too watery you’re not going to end up with the right consistency so just give that a spits twist that looks perfect now.I’m going to grate in some parmesan now. I brought this piece of from a journal back from Italy you can see it’s got the really thick rind it’s got the sample in it so you know it’s really good stuff so when I say put in a good amount of parmigiano.I mean it don’t let me find your you adding a little teeny tiny bit low you know the little tiny thing in here I want you to really go for it that was good pleasing this well with some black pepper my life has been changed since I changed the setting on this on the my black pepper grinder so now I’ve got royal chunks of black pepper in it mmm salt.
I know those cheese’s salty parmigiano salty but you still want to make sure you add enough flavor in there your herbs and your flour need to add all of that and then just incorporate it all in that looks great now what I’m going to do is I’m going to heat up some vegetable oil in a skillet you want to just put enough vegetable oil in whatever skillet you’re using that comes up about 1/8 of an inch up the sides you know you don’t need it to be halfway up because you’re not deep deep frying your shallow frying but you still want enough oil then it’s going to get a really good sizzle a really good crust and really good flavor so,I’m going to let that go until it’s nice and hot and then.we’ll be ready to cook them up awesome now just blend my oil good nice and hot around 375 degrees.
You’re going to have to do to some batches.I did with a little bit more oil than I should have but that’s perfectly fine isn’t going to hurt a thing just let those cook for about two-and-a-half minutes or so on each side in the meantime. I’m going to get a paper towel-lined plate ready for these bad boys cleanup but I want to always make sure it keeps things nice and tidy.I’ll show you what they look like when they’re done my fritters cooked for about two and a half minutes on one side about two and a half minutes on the other now you can make them really really dark if, you want to like I love you know I love all my fried food and they get really really dark brown and crispy but you can make them a little bit lighter if,you wanted to doesn’t really matter.