Caciottina di Bufala di Amaseno Fritters with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 1 cup Caciottina di Bufala di Amaseno cheese, grated
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1 egg
- 1/4 cup fresh spinach, chopped
- 1/4 cup ricotta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp baking powder
- 1/4 cup vegetable oil, for frying

Special equipment needed:
- Large mixing bowl
- Whisk
- Frying pan
- Slotted spoon
- Paper towels

Step-by-step instructions:

1. In a large mixing bowl, whisk together the grated Caciottina di Bufala di Amaseno cheese, all-purpose flour, baking powder, salt, and black pepper.

2. In a separate bowl, beat the egg and then add the milk, chopped spinach, and ricotta cheese. Mix well.

3. Add the wet ingredients to the dry ingredients and mix until well combined.

4. Heat the vegetable oil in a frying pan over medium-high heat.

5. Using a tablespoon, drop the batter into the hot oil, making sure to leave enough space between each fritter.

6. Fry the fritters for 2-3 minutes on each side or until golden brown.

7. Use a slotted spoon to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 10-12 fritters

Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 170mg
Total carbohydrates: 7g
Dietary fiber: 0g
Sugars: 1g
Protein: 5g

Substitutions for ingredients:
- Caciottina di Bufala di Amaseno cheese can be substituted with any other soft cheese.
- All-purpose flour can be substituted with gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
- Fresh spinach can be substituted with frozen spinach.
- Ricotta cheese can be substituted with cottage cheese.

Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the batter for added flavor.
- Serve the fritters with a side of marinara sauce for dipping.
- Make mini fritters by using a teaspoon instead of a tablespoon to drop the batter into the oil.

Tips and tricks:
- Make sure the oil is hot enough before adding the fritters to the pan.
- Use a slotted spoon to remove the fritters from the oil to prevent them from becoming too greasy.
- Serve the fritters immediately while they are still warm and crispy.

Storage instructions:
The fritters can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fritters in a preheated oven at 350°F for 5-7 minutes or until heated through.

Presentation ideas:
Serve the fritters on a platter with a side of marinara sauce for dipping.

Garnishes:
Garnish the fritters with chopped fresh parsley or basil.

Pairings:
Pair the fritters with a glass of red wine or a cold beer.

Suggested side dishes:
Serve the fritters with a side of roasted vegetables or a mixed green salad.

Troubleshooting advice:
- If the fritters are too greasy, try using a paper towel to blot excess oil.
- If the batter is too thick, add a little more milk to thin it out.

Food safety advice:
Make sure to cook the fritters thoroughly to prevent any foodborne illnesses.

Food history:
Caciottina di Bufala di Amaseno is a soft cheese made from buffalo milk in the Lazio region of Italy.

Flavor profiles:
The fritters have a crispy exterior and a creamy, cheesy interior with a hint of spinach and ricotta.

Serving suggestions:
Serve the fritters as an appetizer or a light lunch.

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Region: Italian

Taste: Creamy, Savory, Cheesy, Nutty, Tangy, Herbal