Smoked Mozzarella and Ricotta Fritters

This recipe is something Jill saw on Giada De Laurentis's show and wanted to try. It is actually a lot lighter than it sounds. We paired the dish with Rex Hill Oregon Pinot Gris 2006. The fleshiness of this Pinot Gris was crucial as it worked well with the balsamic dipping sauce. I was enjoying the pairing so much that I ate nearly 20 of the fritters and had trouble making room for the following course. Other Pinot Gris should pair well, but make sure that it is a more fruit-driven style so that the balsamic dipping sauce has something to cut into.

Ingredients

Fritters:

1 1/2 Cups fresh whole milk ricotta
1 1/2 Cups shredded smoked mozzarella
1/4 Teaspoon Freshly ground black pepper
2 Cups panko (Japanese bread crumbs
3 Large eggs
3/4 Cups all-purpose flour
Vegetable oil, for frying
1 Tablespoon fresh chopped thyme leaves

Balsamic Dipping Sauce:

6 Tablespoons balsamic vinegar
2 Tablespoons lemon juice
2 Tablespoons Dijon Mustard
1 Teaspoon honey
1/2 Cup extra-virgin olive oil
1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Directions:

For the Fritters: in a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with remaining cheese mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel and drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.

For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with salt and pepper. Serve in a small bowl alongside the fritters.