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Ingredients for Smoked Gouda & Ricotta Fritters
1 1/2cupswhole milk ricotta
1 1/2cupssmoked Goudashredded
1tablespoonthymemay substitute dried or ground
canola oilfor frying
Sweet, Sticky, Spicy Bourbon Glazefor dipping
if using my recipe for A Sweet, Sticky, Spicy Bourbon Glaze, click here and prepare ahead of the fritters
In a small bowl combine the ricotta, smoked mozzarella, salt, pepper, and thyme. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
Scoop about a 1 1/2 tablespoon-sized ball of the cheese mixture and roll to make round. Drop into the flour and roll to coat. Transfer the ball to the egg mixture 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 with the remaining cheese mixture until all used.
Place the the tray into the refrigerator to chill for at least one hour. **Note - these cheese fritters may be rolled out and refrigerated for up to 2 days in advance and fried when ready.
When preparing to fry, heat 3 inches of vegetable oil in a large high-sided skillet to 350° F. Use a candy thermometer to accurately test the temperature before frying. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Keep the fritters constantly moving while frying.