1 Cup Ricotta Cheese
1 Cup Monterrey Cheese Shredded
1/4 Cup Half-And-Half
1 Cup All-Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Sea Salt
1/8 Teaspoon Ground Nutmeg
4 Cups Vegetable Oil For Frying
In a medium bowl, beat the cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined.
Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels. Serve hot!