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Using your hands or a spoon, form small balls or patties of the ricotta and mortadella mixture, about the size of a walnut. Make sure they are compact so they hold together when frying.
Fry the Fritters:
Heat about 3-4 tablespoons of olive oil in a large frying pan over medium heat. Once the oil is hot (but not smoking), carefully place the fritters in the pan, making sure they’re not overcrowded.
Fry the fritters for 2-3 minutes on each side, or until golden and crispy. You may need to turn them gently with tongs or a spoon to ensure they cook evenly on all sides.
Drain and Serve:
Once golden and crispy, remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.
Serve immediately while they’re still warm, garnished with fresh herbs if desired.
Serving Suggestions:
Serve the fritters as an appetizer or a side dish.
They pair wonderfully with a fresh salad, dipping sauces (like aioli or a balsamic reduction), or even as part of a larger antipasto platter.
You can also serve them with a glass of white wine or a light, sparkling beverage for a refreshing contrast to the richness of the fritters.
Tips:
If you can’t find mortadella, you can substitute it with other types of deli meats like ham or prosciutto, though it will change the flavor slightly.
For a more indulgent version, you can stuff the fritters with a small cube of cheese like mozzarella before frying.
Enjoy your Ricotta and Mortadella Fritters! They’re a perfect balance of flavors and textures, and sure to be a crowd-pleaser.
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