This is based on the recipe from The Cook's Companion.
50g parmesan, grated
3 tbsp blue cheese, crumbled
2 tbsp freshly chopped parsley
1 clove garlic, very finely chopped
freshly ground pepper
½ cup plain flour
1 ½ cups fine breadcrumbs
vegetable oil for frying
Sieve ricotta into a bowl. Mix with parmesan, blue cheese, parsley and garlic. Separate one egg and add the yolk to the cheese mixture. (Freeze the white for another day).
Taste for seasoning. Blue cheese is often quite salty so it may not need any salt.
Form into small balls and chill for 30 minutes.
Put flour on a flat dish. Lightly whisk the second egg in a flat dish. Set out the fine breadcrumbs. Select a heavy-based frying pan and add vegetable oil to a depth of three to four centimetres.
Dip chilled balls in flour, then egg then in crumbs. Heat oil to 180 degrees Celsius (use a thermometer). Carefully lower balls into hot oil and fry for about two minutes on each side. Roll the balls over in the oil with a metal spoon. Lift out when golden-brown, drain briefly on kitchen paper and serve at once.