Place ricotta, goat’s cheese, flour and thyme in a bowl, season, then mash with a fork (or pulse in a processor). Add egg and mix until smooth. Form into 12 walnut-sized balls, then flatten slightly with your hand. Coat in breadcrumbs, then chill for 30 minutes to firm up.
Half-fill a deep-fryer or large saucepan with oil and heat to 190°C. (A cube of bread will turn golden in 30 seconds when oil is hot enough.) Fry cheese, in batches, for 2-3 minutes until golden. Serve warm with olive tapenade.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach