Fritters fritter away so little time. Thirty minutes to prep. Two minutes to crisp. One to munch. Thirty-three minutes isn't frittering. That's practically staying on task.
There are more effective fritterers than fritters. Consider the Internet, designed to delete whole afternoons. Or the leaf-dropping tree, capable of raking up an entire weekend. Or the World Serious, which requires the seriously observant to slump on the couch for a week, staring morosely and mumbling: "Bad call."
The fritter, by comparison, is a fleeting distraction. All it requires is mashing cheese, shaping balls, then rolling them in flour, egg and breadcrumb. The triple jacket ensures a crisp outside and melting inside.
Hot from the pan-fry, the fritter goes nicely with a fall salad. It's a pleasant diversion from computer, rake or couch. And always a good call.
Prep: 30 minutes
Cook: 2 minutes per batch
Makes: 16 fritters (enough to accompany 4 servings of salad)
1 clove garlic
3 slices white sandwich bread
3/4 cup flour
1 egg beaten with 1 teaspoon water
4 ounces mild goat cheese
½ cup whole-milk ricotta cheese*
Finely grated zest of 1 lemon
1 tablespoon snipped fresh chives
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter