6 cups whole milk ricotta cheese, drained
1 cup shredded whole milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus a bit more for serving
Salt and pepper, to taste
1/2 teaspoon crushed red pepper flake
1/2 teaspoon Italian seasoning
1/2 cup flour
6 eggs, beaten
Bread crumbs (I used Herb and Garlic)
Olive oil for frying
Fresh chopped parsley
Vodka or marinara sauce for dipping
Add the ricotta, shredded mozzarella, Parmesan, crushed red pepper flake, and Italian seasoning in a large mixing bowl. Season with salt and pepper and mix until well combined. Line a baking sheet with waxed paper. Scoop a heaping tablespoon of the mixture onto the wax paper and flatten slightly. Repeat with remaining mixture. Place baking sheet in freezer and freeze for an hour.
In 3 separate bowls, place the beaten eggs, bread crumbs, and flour. Remove the ricotta bites from the freezer and dip each first in the flour, then the egg, then the bread crumbs. Dip each one last time in the egg and again in the bread crumbs. Heat a good amount of olive oil in a large skillet over medium heat. Place 3 or 4 of the ricotta bites in the oil at a time, and fry until each side is golden brown. Remove from skillet and place on a paper towel-lined plate to drain. Sprinkle with a bit more grated Parmesan and sprinkle with fresh chopped parsley. Serve warm with vodka or marinara sauce for dipping.
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