Ricotta Fritters

Name: Ricotta Fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-8 as an appetizer
Ingredients: 2 c whole milk ricotta; 2 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

By Victoria Stephans
@vstephans

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

6-8 as an appetizer

Prep:

10 Min

Cook:

10 Min

Ingredients

Add to Grocery List

2 c

whole milk ricotta
2

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

Step-by-Step

In 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.
In 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.
Using 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.
Cook these in batches and keep adding more oil if you need to in between batches.
Serve with some marinara sauce or eat them as is!