Ingredients
- 500g fresh ricotta
- 400g soft goat's cheese
- 1/4 cup (35g) plain flour
- 2 tsp thyme leaves, chopped
- 2 eggs, beaten
- 1 cup (100g) dry breadcrumbs
- Sunflower oil, to deep-fry
- Olive tapenade, to serve
- Place ricotta, goat's cheese, flour and thyme in a bowl, season, then mash with a fork (or pulse in a processor). Add egg and mix until smooth. Form into 12 walnut-sized balls, then flatten slightly with your hand. Coat in breadcrumbs, then chill for 30 minutes to firm up.
- Half-fill a deep-fryer or large saucepan with oil and heat to 190°C. (A cube of bread will turn golden in 30 seconds when oil is hot enough.) Fry cheese, in batches, for 2-3 minutes until golden. Serve warm with olive tapenade.
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