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- 500g Galbani Ricotta
- 3 eggs
- 120g flour
- 1 small glass of Marsala wine
- Breadcrumbs to taste
- Olive oil for frying
- Mix the Galbani Ricotta with the flour, 2 eggs, the Marsala wine and a pinch of nutmeg. Mix until a firm texture is created.
- Form small balls, flattenning at the ends.
- Beat the remaining egg.
- Dip the fritters in the egg and roll in breadcrumbs.
- Fry in hot oil at 170°C until golden brown.
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