|This is what I am dealing with RIGHT NOW.....this is the best this corner of the kitchen has looked in 5 days....|
I served these with a pesto mayo sauce for dipping (mix equal parts jarred pesto and mayo...let flavors in fridge for about 2 hours)
1 cup ricotta
1 cup fresh bread crumbs
½ cup grated pecorino
⅓ cup grated mozzarella
1 tsp. finely chopped flat-leaf parsley leaves
½ tsp. grated lemon zest
⅛ tsp. freshly grated nutmeg
3 egg yolks plus 2 eggs
4 oz. thinly sliced prosciutto, finely chopped
¼ cup flour
½ cup dried bread crumbs
Canola oil, for frying
Stir together ricotta, fresh bread crumbs, pecorino, mozzarella, parsley, lemon zest, nutmeg, egg yolks, and prosciutto in a medium bowl. Season with salt and pepper; cover and refrigerate until firm---about 30 minutes. Put flour, whole eggs, and dried bread crumbs into 3 separate shallow dishes; whisk eggs. Using your hands, form chilled ricotta mixture into 1½" balls. Working with 1 ball at a time, dredge in flour, then eggs, then bread crumbs, shaking off any excess. Transfer to a parchment paper–lined sheet tray. Pour enough canola oil into a 4-quart saucepan that it reaches a depth of 2". Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 350°. Working in batches, fry the ricotta balls, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the balls to a paper towel–lined plate.
Have you had your fill of turkey yet?
Just nod your head.
No need to scream.