2 cups ricotta cheese
1 cup pre sifted flour
1 cup Italian seasoned bread crumbs
2 large eggs (whisked together in a small bowl)
2 cups canola oil
3 Tblsp Antica Italia White Truffle Oil
Use small ice cream scoop to scoop out 18-20 round cheese balls. Freeze for 20 minutes to harden.
Remove from freezer, flatten by hand, cover in flour, then egg, then bread crumbs. Gently place in hot canola oil. Turn after 2 minutes, then repeat w/ other side until both sides are browned.
Place on paper towel to absorb oil. Place on serving dish & drizzle with truffle oil.
Makes a wonderful appetizer.