Ricotta Fritters

Victoria Stephans


I had something like this in an Italian restaurant in Chicago and loved it, so I was thrilled when this recipe caught my eye.

★★★★★ 1 vote
6-8 as an appetizer
10 Min
10 Min


2 c
whole milk ricotta
large eggs
1/4 c
all purpose flour
2 Tbsp
heavy cream
1/2 c
freshly grated parmiggiano
1 Tbsp
fresh chopped basil
1 Tbsp
fresh chopped parsely
salt and pepper to taste
vegetable oil, for frying

How to Make Ricotta Fritters


  • 1In a large bowl, whisk together the ricotta, eggs, cream, flour, cheese, basil, parsley, salt and pepper. Whisk the mixture together until it’s well combined, set aside.
  • 2In a large skillet, add enough oil to come up about ¼ of the way up the sides, get the oil nice and hot over medium-high heat.
  • 3Using a ¼ cup measuring device, add your dollops of ricotta mixture to the hot oil and allow them to cook for about 3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
  • 4Cook these in batches and keep adding more oil if you need to in between batches.
  • 5Serve with some marinara sauce or eat them as is!

Printable Recipe Card

About Ricotta Fritters

Course/Dish: Cheese Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #ricotta, #Yummy, #marinara