📋Italian Deep Fried Deviled Eggs With Ricotta Filling

Italian Deep Fried Devil Eggs With Ricotta Cheese

📋Italian Deep Fried Deviled Eggs With Ricotta Filling

These deep-fried deviled eggs, in Italy known as Uova alla Monachina trace their roots back to 18th-century Naples, a period when the intricacies of French cuisine cast a significant spell on aristocratic kitchens. Beyond their crispy outer layer, these eggs reveal an inner decadence of either rich béchamel or smooth ricotta. Serving these as an aperitif offers a delectable glimpse into Italy's storied culinary past, making any occasion memorable.

Course Appetizer

Cuisine Italian

Keyword deep fried devil eggs, fried stuffed boiled eggs, uova alla monachina

Prep Time 20

Cook Time 20

Total Time 40

Servings eggs

Calories 808kcal

Author Laura Tobin

Equipment

Ingredients

6 boiled eggs

For the stuffing

1 ¼ cup ricotta
5 tablespoon Parmesan cheese
1 pinch nutmeg
salt & pepper

For the coating

½ cup flour
2 fresh eggs
½ cup breadcrumbs
¼ gallon vegetable oil for frying

US Customary - Metric

Instructions

Boiling the Eggs

Place eggs in a pot of cold water.
6 boiled eggs
Bring to a boil, then lower the heat and simmer for about 9-12 minutes.
Transfer the boiled eggs to a bowl of ice water (or running water) to cool.
Peel the eggs once cooled.

Preparation of Filling

Cut boiled eggs in half lengthwise and remove the yolks.
Mash the yolks with the back of a fork in a medium bowl.
Add ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
1 ¼ cup ricotta, 5 tablespoon Parmesan cheese, 1 pinch nutmeg, salt & pepper
Mix until smooth.

Filling and breading the Eggs

Prepare the dredging station with three separate shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs.
½ cup flour, 2 fresh eggs, ½ cup breadcrumbs
Fill each egg white half with the egg yolk mixture
Use enough stuffing to shape it into a whole egg.
Dredge each reconstructed egg in flour, dip in the beaten egg, and coat with bread crumbs.

Frying the Eggs

Heat oil in the deep fryer or skillet to 350°F (175°C).
¼ gallon vegetable oil for frying
Carefully place a few breaded eggs in the hot oil.
Fry until golden brown, turning occasionally to ensure even cooking.
Remove with a slotted spoon and place on paper towels to drain excess oil.
Serve immediately while still warm

Video

Notes

Here are some guidelines to ensure authenticity and taste:

Avoid Over-Seasoning: Avoid overpowering ingredients like garlic powder or chili powder in the egg mixture. These strong flavors can mask the delicate balance of the original recipe.

Dip Choices: Given that these deviled eggs already incorporate the flavors of Parmesan and ricotta, it's best to steer clear of other dairy additions. Sweet pickle relish, sour cream, and Greek yogurt might be common in other variations of deviled eggs, but they aren't appropriate for this traditional Italian dish.

Remember, the charm of "Uova alla Monachina" lies in its elegant simplicity.

Respecting the traditional ingredient list ensures an authentic and delicious culinary experience.

Best to eat immediately but can be stored in the fridge in an airtight container for 3 days

Nutrition