Ingredients:

500g fresh ricotta
400g soft goats cheese
1/4 cup plain flour
2 tspns thyme leaves
2 eggs, beaten
1 cup dry breadcrumbs
Sunflower oil, to deep fry
Olive tapenade, to serve

Serves: 12

Method:

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.

Contributor: Cam