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Ingredients
2 tablespoons olive oil extra virgin extra-virgin (preferably Tuscan)
6 servings onion with thyme
1.5 cups whole-milk ricotta cheese fresh
Equipment
bowl
frying pan
sieve
wax paper
cheesecloth
Directions
If using supermarket ricotta, drain in a cheesecloth-lined sieve set over a bowl, covered and chilled, 24 hours.
Form 1 tablespoon ricotta into a ball and flatten into a 2-inch disk.
Transfer to a sheet of wax paper. Make more disks with remaining ricotta in same manner.
Heat a dry large heavy nonstick skillet over moderate heat until hot. Cook ricotta disks until firm enough to turn and undersides are brown in spots, 2 to 4 minutes, then carefully turn and brown other sides, about 2 minutes.
Transfer fritters to a platter, then drizzle with oil and season with pepper.
