‘There is no other way but fried to get the crispiness so that you can appreciate the creaminess, flavor and lightness of the delicious sheep’s milk ricotta.
I had the pleasure to welcome Chef Seby Sorbello from Sicily just before Christmas and what a treat it was. This is the first of his 6 recipes during his recent trip to Malta.’
You will need:
For the filling:
4 cups fresh sheep’s ricotta (simply ricotta, nothing else)
For the dipping batter (pastella):
2 cups (250g) “00” flour (white strong flour)
1 cup (200ml) lukewarm water
a pinch of sea salt
2 cups (250g) plain breadcrumbs (otherwise you will overpower that delicious ricotta taste)
300ml olive oil
Use a plastic spatula to mix the ricotta and blend it without making it into a puree. Ricotta from sheep’s milk is creamy and breaks up very quickly.
Make the pastella (batter dip) by mixing the strong bread flour (’00’) with the lukewarm water and a pinch of salt. Mix and use a handblender if necessary to make a very smooth paste.
Spread the breadcrumbs onto a large flat plate or tray.
Using 2 spoons shape quenelles out of the ricotta and dip into the batter.
Lift from the batter and drop gently onto the breadcrumbs.
Coat all over by rolling gently. Leave to rest in the fridge for 15 minutes if you have time.
Heat up the olive oil and drop the fritters into the hot oil. When the come to the surface they are cooked. It took 4 minutes to turn into golden cripsy bites. Place on kitchen towel to absorb the extra oil. Leave to rest for 5 minutes before serving.