Ricotta Fritters
By
Victoria Stephans
@vstephans
1
I had something like this in an Italian restaurant in Chicago and loved it, so I was thrilled when this recipe caught my eye.
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
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!
