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15 oz. Galbani® Ricotta
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4 oz. Galbani Mozzarella, cut into ¼ inch dice
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6 Tbsp. all-purpose flour
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2 eggs, separated
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¼ cup basil leaves, finely chopped
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1 tsp. Kosher salt
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¼ tsp. ground pepper
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2 cups breadcrumbs
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2 Tbsp. extra virgin olive oil
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1 Tbsp. Italian seasoning
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Marinara sauce, for serving
Related Recipes:
In a medium sized bowl, mix ricotta cheese, mozzarella, flour, egg yolk, basil leaves, salt & pepper.
With wet hands, divide the ricotta mixture into 24 portions. Shape into balls and place on a lined tray. Cover and refrigerate for 15 minutes.
In a small bowl, mix the breadcrumbs, extra virgin olive oil, and Italian seasoning.
In a separate bowl, whisk the egg white and set it aside.
Preheat oven to 350 F.
Pick one ricotta ball at time and coat it with egg white, followed by breadcrumb mixture. Place on a foil lined baking sheet. Repeat this process for the remaining balls. Bake in oven for 12-15 minutes, or until golden brown and crisp, turning over halfway through cooking.
Serve warm with marinara sauce.
To make in Air Fryer:
Preheat air fryer to 350 F. Arrange the ricotta balls in the air fryer basket, working in 2 batches.
Cook for about 6 minutes. Turn the balls over. Cook another 6 minutes until light golden and crispy.
« These are soo delicious! I made a lasagna and had leftover ricotta, so I wanted to make something different with it. I had maybe 12-13 oz of ricotta and added a little more mozzarella, since I wanted to use this up also. It still came out excellent! It frys great in the airfryer, too. »
Brenda - 06/08/2023