Miele Amaro
Mon-Fri 8am to 5pm
713-621-6858

Brungiolos de Carmela

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Ricotta fritters
Serves 4

Download as a PDF

 

 Ingredients: 

2 cups fresh sheep’s milk ricotta cheese (or other creamy ricotta cheese)
1 teaspoon active dry yeast
1 egg
1/4 teaspoon salt
1 teaspoon finely chopped flat leaf parsley
1/2 cup all-purpose flour, plus more for coating
Vegetable oil for frying
Bitter honey for drizzling
Powdered sugar for dusting

To Prepare:


Place the ricotta in a fine-mesh sieve and let sit over a bowl in the refrigerator for at
least an hour to drain.

Dissolve the yeast in 1/4 cup of warm water. Let sit for 2 to 3 minutes, until the
mixture foams.

In a medium bowl, combine drained ricotta with the egg. Add the salt, parsley, yeast
mixture, and the 1/2 cup of flour. Mix well.

In a deep heavy saucepan, add enough oil to reach a depth of about 5 inches. Place over
high heat (oil is ready when a small piece of bread browns in 30 seconds).

With your hands, form the ricotta mixture into 2-inch balls and lightly roll in flour to
coat. Fry in small batches, turning once, until golden brown, 2 to 3 minutes. Remove
with a slotted spoon. Place on paper towels to drain and cool.

Warm the bitter honey in a small saucepan over low heat.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com
Serve the brungiolos while still warm, drizzled with honey and dusted with sugar.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com

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