Crescentina Modenese

Step 1

Pour 1.5 cups flour into a medium bowl, then pour in 0.75 cup milk while stirring with a wooden spoon until no dry flour remains and the batter looks thick and lumpy, like pancake batter.

Step 2

Stir 0.5 teaspoon salt into the batter until evenly mixed, about 10 seconds.

Step 3

Spoon the ricotta into a small serving bowl, drizzle 1 tablespoon balsamic vinegar over it, and stir gently once or twice so the vinegar swirls through—leave it slightly marbled, not fully blended.

Step 4

Pour 1 cup olive oil into a 10-inch skillet and heat over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 2–3 minutes.

Step 5

Using a spoon, drop a walnut-sized ball of batter into the hot oil; it should sizzle immediately and float to the surface within 5 seconds.

Step 6

Continue dropping spoonfuls of batter into the oil, spacing them 1 inch apart—you'll fit about 4–5 at a time—and fry for 90 seconds until the bottoms turn the color of caramel, checking by sliding a metal spatula underneath one.

Step 7

Flip each crescentina over with a slotted spoon and fry the second side for 60–90 seconds until it matches the color of the first side—golden caramel brown.

Step 8

Use a slotted spoon to transfer the fried crescentine to a paper-towel-lined plate; repeat with remaining batter until all is cooked, about 4 batches.

Step 9

Arrange the warm crescentine on a serving plate, sprinkle lightly with salt and fresh cracked pepper if you like, and serve immediately with the balsamic ricotta on the side for dipping.