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Ricotta Fritters

These Ricotta Fritters are a quick and easy vegetarian dish. As a side dish or even a main entrée, they are great. The surface is a little crunchy, but the center is soft and creamy. They’ll be gone before you know it!

I’ve been in the mood for ricotta lately, cooking everything from bread to cake to a simple baked ricotta. And don’t forget the cannoli!

But I have to tell that these Fritters were a very pleasant surprise. They were soft and creamy, but yet light. I gave them two salads: a basic salad and a Caprese.

How to Make Ricotta Fritters

This vegetarian recipe for Ricotta Fritters is quick and easy. They are great ideas for a side dish or even a main entrée.

15 minutes to be ready
8 minutes to cook
Time to cool down: 1 hour
Total Time: 1 hour and 23 minutes

Italian food for the course: appetizer, lunch, and main dish

6 fritters per serving
Calories: 94 kcal

Ingredients

1 cup of ricotta cheese that is very smooth
1 big egg
2 to 3 tablespoons of all-purpose flour
1 tablespoon of chopped fresh chives
1 tablespoon of chopped fresh parsley
1 clove of garlic, chopped
¼ teaspoon of salt
1 to 2 tablespoons of black pepper

Instructions

Use a fork or spatula to stir all the ingredients together in a big bowl. Put plastic wrap over the bowl and put it in the fridge for one to four hours.
Add 1 to 2 tablespoons of olive oil to a medium to large pan and heat it over medium heat. Drop the mixture by heaping tablespoons into the hot pan. The batter should sizzle a little; if it doesn’t, heat it for a little longer.
Lightly flatten the mixture into a patty shape and cook for 6 to 8 minutes, turning it over to brown on both sides.
Put the fried fritters on a platter lined with paper towels to drain. Serve with a dollop of chive and mayo or your favorite topping. Have fun!

Tips & Notes

If your ricotta is too wet, put it in a sieve and let it drain for 30 to 60 minutes before using it.

Before you add the fritters, make sure the pan and oil are hot enough. When you add them, they should sizzle. If they don’t, the pan isn’t hot enough. Make sure the fritters have adequate space to cook. Too many people and a skillet that isn’t hot enough might make fritters that are undercooked, mushy, and oily.

I just blended 1/4 to 1/2 cup of mayo with some chopped fresh chives to taste for the chive and mayo topping.

I’m sure that adding a tablespoon or two of grated Parmesan cheese will make it taste even better!

What are the parts?

Extra Smooth Ricotta Cheese
Egg
Flour
Chives
Parsley
Garlic
Salt and pepper

What kind of cheese is ricotta?

Ricotta cheese is formed from whey that is left over from making other cheeses. It can be from cows, goats, sheep, or Italian buffalo. Sometimes an acidifier is added. Ricotta means “recooked,” and that’s exactly what it is: the whey is cooked again. Ricotta can’t be called a true cheese because it is made from whey, not curd. The word ricotta can also imply “fresh.”

Most of Italy’s regions create their own ricotta, although the most popular comes from Lazio, Abruzzo, Basilicata, Sicilia, Sardegna, Campania, Puglia, Calabria, Toscana, Friuli-Venezia Giulia, Lombardia e Piemonte. And the Region of Sardegna is where Baked Ricotta came from.

Food Nutrition Facts

I think you’ll like these Ricotta Fritters if you want a simple recipe that tastes good. Enjoy your meal.