Preparation:

1. Beat together the ricotta, egg yolk and parsley in a medium mixing bowl until smooth. Season to taste with salt and pepper. Refrigerate 30 minutes. 2. Pour enough oil into a deep skillet in to fill 1 inch. Heat over medium heat until a few bread crumbs sprinkled over the oil sizzle immediately. 3. While the oil is heating, beat the egg white with a few drops of water in a shallow bowl until smooth. Place the breadcrumbs in a second shallow bowl. Using a spoon, scoop about one-eighth of the ricotta mixture into the beaten egg white. Turn with 2 forks to coat all sides. Lift out and hold the coated ricotta over the bowl of egg whites to let any excess drip back into the bowl. Transfer to the bowl of breadcrumbs. Turn the ricotta in the breadcrumbs to coat all sides. Place on a plate lined with a kitchen towel. Working quickly, coat the remaining ricotta. 4. Carefully slip half the ricotta into the heated oil. Fry, turning carefully once, until deep golden brown and crisp on all sides. Remove with a slotted spoon to a double thickness of paper towels. Fry the remaining ricotta. Serve hot, with or without Basic Tomato Sauce.
Per Serving: 319 Calories (59.1% from fat); 21g Fat (7g Sat, 9g Mono, 4g Poly); 11g Protein; 22g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 554mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 3 1/2 Fat.