Savory Saffron and Pancetta Fritters with Ricotta

Instructions

1. 1

   In a small bowl, steep the saffron threads in the warm milk for 10 minutes. This will allow the saffron to infuse its color and flavor.

   ~10 min
2. 2

   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

   ~2 min
3. 3

   In a separate bowl, whisk the eggs until lightly beaten. Add the saffron-infused milk and whisk to combine.

   ~2 min
4. 4

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.

   ~1 min
5. 5

   Gently fold in the diced pancetta and grated parmesan cheese.

   ~1 min
6. 6

   Heat the olive oil in a large frying pan over medium heat. The oil should be shimmering but not smoking.

   ~5 min
7. 7

   Carefully drop spoonfuls of the batter into the hot oil, about 2 tablespoons per fritter. Do not overcrowd the pan.

8. 8

   Fry the fritters for 3-4 minutes per side, until golden brown and cooked through. Use a slotted spoon to carefully flip them.

   ~7 min
9. 9

   Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.

   ~1 min
10. 10

    Serve the fritters warm, topped with a dollop of ricotta cheese and a sprinkle of fresh parsley.