Crispy Smoked Mozzarella-Ricotta Fritters with Spiced Tomato Dip

Info

• Active cooking time: 30 minutes
• Total time from start to finish: 1 hour
• Yield: 4 (yields approximately 12 fritters)

Ingredients

• 2 quarts canola or vegetable oil, for frying
• 1 1/4 cups (about 5 1/2 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups (about 13 1/4 ounces) Homemade Ricotta (recipe below)
• 1/2 cup (2 ounces) smoked mozzarella, finely diced
• 1/2 cup (about 2 ounces) Parmigiano-Reggiano cheese, finely grated
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• Spicy Tomato Sauce (recipe below), warmed, for serving

Spicy Tomato Sauce

• 1/4 cup olive oil
• 1 large white onion, finely diced
• 3 small garlic cloves, thinly sliced
• 2 (28-ounce) cans crushed tomatoes
• 1/2 cup fresh basil leaves
• 1 to 2 tablespoons red pepper flakes
• 1 teaspoon freshly ground black pepper
• Kosher salt, to taste

Homemade Ricotta

• 3 cups whole milk
• 1 cup heavy cream
• 1/4 teaspoon fine sea salt
• 1/4 cup fresh lemon juice (from about 2 lemons)

Instructions

1. Set an oven rack in the middle position and preheat the oven to 200°F.
2. Pour the oil into a large pot and warm over medium-high heat until a deep-frying thermometer reads 350°F. While the oil heats, line a rimmed baking sheet with aluminum foil.
3. In a large bowl, whisk the flour, baking powder, salt, and pepper; set aside. In another large bowl, stir together the ricotta, mozzarella, Parmigiano-Reggiano, milk, and eggs until thoroughly combined. Add the dry ingredients to the cheese mixture and stir until a thick, sticky batter forms. Cover and let rest at room temperature for 30 minutes.
4. Working in batches to avoid crowding the pot, use two large spoons to scoop about 2 tablespoons of batter and gently slide it into the hot oil. Fry the fritters, turning them occasionally, until deep golden brown, 4 to 5 minutes. (For smoother, rounder fritters, dip the spoons in the hot oil periodically—this helps the batter release cleanly.) If the oil begins to gurgle and sputter and the temperature has climbed too high, lower the heat to medium or medium-low and carefully bring it back to 350°F.
5. Lift the fritters out with a spider and transfer to the prepared baking sheet. Keep them warm in the oven while you fry the remaining batter. Serve right away with the Spicy Tomato Sauce.
6. For the sauce: In a large, wide saucepan, heat the olive oil over medium heat until shimmering. Add the onion and garlic and cook, stirring, until the onion is translucent, light golden, and starting to brown, about 10 minutes. Stir in the tomatoes, basil, red pepper flakes, pepper, and salt to taste. Reduce the heat to low and simmer, uncovered, until thickened, 35 to 45 minutes.
7. Use the sauce immediately, or transfer to an airtight container and refrigerate or freeze. It keeps for up to 1 week in the refrigerator or up to 2 months in the freezer.
8. For the ricotta: In a medium nonreactive saucepan, combine the milk, cream, and salt. Heat over medium heat, stirring occasionally to prevent scorching, until a candy thermometer registers 190°F. Remove from the heat, add the lemon juice, and stir gently a couple of times. Let sit undisturbed for 5 minutes; the mixture will look curdled, with curds clearly separating from the whey.
9. Meanwhile, line a colander with a few layers of cheesecloth and set it over a large bowl. Gently pour the curds and whey into the colander and let drain for at least 1 hour. After 1 hour, the ricotta will be soft and spreadable; after 2 hours, it will be somewhat firm but still spreadable. It will firm up further in the refrigerator. Discard the whey or save it for another use. Serve right away, or transfer to an airtight container and refrigerate. The fresh ricotta keeps for up to 4 days.