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


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!

About this Recipe

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