Ricotta Fritters

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Ricotta Cheese
5 lb (2.27 kg)
Grated Parmesan Cheese
16 oz (480 g)
Chopped Garlic
2 oz (60 g)
Granulated Onion
2 Tbsp (30 ml)
Kosher Salt
1 Tbsp (15 g)
Black Pepper
1½ tsp (7 g)
All-Purpose Flour
2 oz (60 g)
Grade A Eggs
24 un
Panko Breadcrumbs
3 lb (1.36 g)
Ricotta Cheese
18 oz (540 g)
Saffron Honey
1 oz (30 ml)
Green Onion, sliced
18 tsp (90 g)

1] Place the ricotta, Parmesan, garlic, granulated onion, salt and pepper in a chilled stainless steel mixing bowl. Mix thoroughly. 2] Scoop the ricotta mixture into 1 oz (30 g) portions using a black scoop. Roll each scoop into a barrel shape in the palms of your hands

Setup for Breading Procedure:
1] Break eggs into a stainless-steel mixing bowl and add a small amount of water. Mix thoroughly using a wire whisk. 2] Place the flour, eggs and breadcrumbs in separate 4" stainless-steel hotel pans. 3] Place each ricotta portion in flour, shake off excess. 4] Dip in eggs and allow excess liquid to drain. Place in breadcrumbs and shake off excess crumbs. 5] Roll between the palms of your hands lightly to press crumbs into the ricotta. Place in a covered storage container in a single layer and refrigerate up to 2 days or freeze up to 30 days. Allow 24 hours to thaw under refrigeration before use.

To prepare à la carte:
1] Place 5 fritters in a heated deep-fryer. Cook up to 2 minutes or until warmed through. 2] Smear 1 oz (30 g) of ricotta cheese in the centre of a serving plate. Place the fritters on top of the cheese. 3] Drizzle with 1 Tbsp (30 ml) of saffron honey and garnish with green onion. 

18 servings