Crisp on the outside and creamy within, these cheesy fritters are the kind of thing you are likely to find at one of Naples’ many friggitorie, shops that specialize in fried foods. Neapolitans eat them as a snack or as a starter with other fried tidbits before a pizza meal. I serve them as an appetizer with drinks, salads, or other antipasti.
Makes 25 fritters
INGREDIENTS:
- 1 (10-ounce) package frozen chopped spinach, cooked and drained
- 8 ounces whole- or part-skim-milk ricotta
- 1 large egg, beaten
- ½ cup freshly grated Parmigiano-Reggiano
- Pinch of grated lemon zest
- ¼ teaspoon salt
- Freshly ground pepper
- Pinch of freshly grated nutmeg
- ½ cup plain dry bread crumbs
- Vegetable oil for frying
INSTRUCTIONS:
- Wrap the spinach in a kitchen towel and squeeze it well to extract the excess liquid. Place the spinach on a cutting board and finely chop it.
- In a bowl, whisk together the ricotta, egg, cheese, lemon zest, salt, pepper to taste, and nutmeg. Add the spinach and mix well.
- Put the bread crumbs in a small shallow bowl. Scoop a heaping tablespoon of the fritter mixture into the bread crumbs, turning to coat it on all sides, then place it on a rack set over a baking sheet. Repeat with the remaining mixture. Refrigerate for 30 minutes to allow the fritters to set up.
- Heat about 2 inches of oil in a medium heavy saucepan over medium-high heat until the temperature reaches 370°F on a deep-fry thermometer; a few bread crumbs dropped into the oil should sizzle immediately.
- Add half of the fritters and cook, turning them as needed, until lightly browned on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining fritters. (The fritters can be fried up to 3 hours ahead of serving and set aside at room temperature. Reheat in a 350°F oven before serving.)
- Serve hot.
