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If you had a problem with getting the crust to stick I would suggest not putting olive oil on it before the batter, and if using bread crumbs, coat the thing in beaten egg before applying the bread crumbs. After that, don't put it in the oil until the oil is hot (a small moist piece of bread crumb thrown in the oil should bubble slightly when the oil is hot enough). That should keep the bread crumbs on and make sure that they brown/crisp up appropriately; as far as the substitution with sour cream... I would imagine that that would give it a remarkably different flavor, and sour cream tends to become much more runny than ricotta when heated, so there will be problems keeping it in the pasta while you're heating it even with the bread crumbs/batter unless you cook it at a VERY high temperature (so that you cook the outside of the batter almost instantly without really heating the inside, the same principle as frying icecream).
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