1 large egg
1 pound ricotta cheese
1 ounce Cabot Lite50 Jalapeño Cheddar, grated (about ¼ cup), plus more for garnish
1 ½ tablespoons King Arthur Unbleached All-Purpose Flour*
2 teaspoons minced garlic
Generous pinches salt and ground black pepper
Nonstick cooking spray
WHISK in medium bowl egg until frothy and combined; add ricotta, cheddar, flour, garlic, salt and pepper and stir until mixture is smooth and homogeneous.
COAT large nonstick skillet with cooking spray and place over medium-high heat. Working in batches, add ricotta mixture by the tablespoonful, being careful not to overcrowd pan. Cook fritters until golden brown, about 2 minutes per side, turning carefully with wide spatula.
TRANSFER fritters to large serving plate and sprinkle with additional cheese.
*Additional flour may be needed if ricotta is very wet.
Serve with Fresh Tomato Salad.
Recipe courtesy of Chef Jon Ashton.