LOW Carb(ish): Crispy-Crunchy Autumn Ricotta Fritters...remember..I said low...

If you must entertain, you must make these and watch the people go nuts for them.  This isn’t the most low carb thing out there because for a BIG change, I’m actually introducing some bread crumbs to my mixture.  (it doesn’t add very much to the overall carb count, so I wanted to put my warning in there for those who would gripe at me for “straying” into the land of carbs…)

Crispy-Crunchy Autumn Ricotta Fritters

Ingredients: 

2 tbsp. extra-virgin olive oil

3 cloves garlic, smashed

1⁄2 tsp. crushed red chile flakes

1  14-oz. can crushed tomatoes

6 basil leaves, torn in half

Kosher salt and freshly ground black pepper,   to taste

1 cup homemade or store-bought ricotta

1 cup fresh bread crumbs (yes, I know…bad Thomas)

1⁄2 cup grated pecorino cheese  (try to stick with this cheese if possible…it’s nice and salty, but if you can’t then you can do fontina for a twist…)

1⁄3 cup grated mozzarella

1 tsp. finely chopped flat-leaf parsley leaves

1⁄2 tsp. grated lemon zest

1⁄8 tsp. freshly grated nutmeg

3 egg yolks plus 2 eggs

4 oz. thinly sliced prosciutto, finely chopped

1⁄4 cup almond flour (no carbs here)

1⁄2 cup dried Panko Japanese bread crumbs (these have big volume, so not many massive carbs here) or you may substitute flax meal (zero carbs)

Canola oil, for frying

Preparation:

1. Heat olive oil in a 2-quart saucepan over medium-high heat. Add garlic and cook, stirring occasionally, until golden, about 5 minutes. Add chile flakes; toast for 1 minute. Add tomatoes and basil, bring to a boil, lower heat to medium, and cook, stirring occasionally, until sauce begins to thicken, 6–8 minutes. Season with salt and pepper. Reduce heat to low; keep warm.

2. 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). (A pinch of cayenne would be a big help to you at this point, but it’s optional)

3. Put flour, whole eggs, and dried bread crumbs into 3 separate shallow dishes; whisk eggs. Using your hands, form chilled ricotta mixture into 1 1⁄2" 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.

4. 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 2-3(ish) minutes. Using a slotted spoon, transfer the balls to a paper towel–lined plate. Serve with the tomato sauce.

Makes about 21 balls….and about 3 balls per serving and ok…10 grams of carbs per serving

(so when you’re acting good and have been low carbing for long periods of time, then reward thyself…)