Cheese Fritters

Directions

1. Place bread in a bowl and add just enough milk to cover; let stand until brad absorbs the milk; squeeze excess milk out of the bread and set aside.
2. In a small sauté pan, cook the prosciutto in 1 teaspoon olive oil until it begins to brown. Cool.
3. In a separate bowl beat the eggs with a fork until frothy; add to the bread with the garlic, parsley, cooled prosciutto and cheese and combine to make a thick mixture. Add salt and pepper to taste. Refrigerate for 30 minutes.
4. Meanwhile make the sauce:
5. Heat the 1/4 cup olive oil in a medium saucepan, stir in the garlic and cook until it softens; do not let it brown. Discard the garlic. Add the pureed peppers and cook for about 5 minutes on medium-low heat or until the sauce thickens slightly. Cover and keep warm.
6. With floured hands shape the cheese fritter mixture into 10 - 20 balls. Or use two soupspoons to form them.
7. Have ready vegetable oil at 375°F for frying. Fry the balls a few at a time until golden brown; drain them on absorbent paper. Keep warm as you make them.
8. To serve, spread some of the sauce on serving plates and add balls to each plate.
9. Serve with basil leave garnish or a chiffonade of basil.