Fried garlic and ricotta bombs
Servings: 24 pieces
Calories: 79kcal
These fried garlic and ricotta bombs are creamy inside and properly crisp outside. Each ball hides a roasted garlic clove, while the mixture contains potato, ricotta, Parmesan, fresh garlic and parsley. They make a lovely snack or starter.
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Ingredients
Ingredients
- 250 g potatoes floury
- 24 cloves garlic for roasting
- 24 cloves garlic raw
- 250 g ricotta
- 2 eggs
- 1 onion sweet
- 60 g plain flour
- 15 g parsley leaves only
- 45 g Parmesan cheese
- 120 g breadcrumbs
- 15 g salt
- 1 tsp pepper
- sunflower oil for deep-frying
Instructions
Preparation
- Preheat the oven to 220°C.
- Wash 250 g potatoes and prick them all over with a fork. Peel 24 cloves garlic for roasting. Finely chop the other 24 cloves garlic, 1 onion and 15 g parsley.
Cooking
- Place the potatoes on a baking tray and roast for 45 minutes.
- After 20 minutes, add the whole garlic cloves to the tray and roast them for 25 minutes, until tender and lightly golden.
- Let the potatoes and roasted garlic cool slightly. Split the potatoes, scoop out the flesh and mash until smooth.
- Mix 250 g ricotta, 2 eggs, the onion, raw garlic, 60 g plain flour, parsley, 45 g Parmesan cheese, 15 g salt, 1 tsp pepper and mashed potato into a firm mixture.
- Wrap about one tablespoon of mixture around each roasted garlic clove, shape into a ball and coat in 120 g breadcrumbs. Repeat with the rest.
- Heat sunflower oil to 175°C. Fry the garlic bombs in batches for 3 to 4 minutes until golden, then drain on kitchen paper.
To serve
- Serve the garlic and ricotta bombs hot as a snack or starter. A fresh yoghurt dip or lemon mayonnaise goes very well with them.
Notes
You can shape the bombs a day ahead and refrigerate them, then fry just before serving. They can also be frozen before frying; cook them from frozen and allow a few extra minutes.
Nutrition
Calories: 79kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated fat: 1g | Cholesterol: 20mg | Sugars: 1g