These Ricotta Fritters are a fast and easy vegetarian recipe. They make the perfect side dish or even main dish idea. Soft and creamy inside with a lightly crunchy outside. They will be gone in no time!
Lately I have been getting into the ricotta mood with making anything and everything from Bread to Cake to a simple Baked Ricotta and of course you can’t forget Cannoli!
But I have to say these Fritters were an absolute delicious surprise, soft and creamy but also light at the same time. I served them with two salads, a simple salad and a Caprese.
What are the ingredients
- Ricotta Cheese – Extra Smooth
- Egg
- Flour
- Chives
- Parsley
- Garlic
- Salt & Pepper
What is ricotta cheese?
Ricotta cheese is made from leftover whey from other cheeses, it can be from cow, goat, sheep or Italian Buffalo. Sometimes an acidifier is added. Ricotta meaning recooked is just that, the recooking of the whey. Since it is not produced from curd, but from whey, ricotta cannot be considered a real cheese. The term ricotta can also mean the fresh one.
Ricotta cheese is made from leftover whey from other cheeses, it can be from cow, goat, sheep or Italian Buffalo. Sometimes an acidifier is added. Ricotta meaning recooked is just that, the recooking of the whey. Since it is not produced from curd, but from whey, ricotta cannot be considered a real cheese. The term ricotta can also mean the fresh one.
Most if not all the regions of Italy make their own ricotta but the most popular comes from Lazio, Abruzzo, Basilicata, Sicilia, Sardegna, Campania, Puglia, Calabria, Toscana, Friuli-Venezia Giulia, Lombardia e Piemonte. And Baked Ricotta is originally from the Region of Sardegna.
How to make them
In a large bowl mix together all the ingredients, refrigerate for an hour or more. If your ricotta has a lot of moisture then be sure to place in a sieve to drain for 30-60 minutes before using.
Place a medium sized pan on medium heat, drop the mixture by heaping tablespoons into the pan, lightly flatten into a patty shape, turning to brown on both sides, cook until golden.
Drain on a paper towel lined plate and serve with a dollop of chive and mayo mixture.
I’m sure adding a tablespoon or two of grated Parmesan cheese would make a delicious addition!
How to tell if they are cooked
Be sure to heat your pan and oil before adding the fritters, it should sizzle when added to the pan, if it doesn’t then it isn’t hot enough. Be sure to give the fritters enough room to cook. Over crowding and a pan not hot enough can result in under cooked, soggy and greasy fritters.
FAQs
I made 6 fritters but they were pretty big, if you make them smaller you should get about 8.
Place any left overs in an airtight container or bag and refrigerate. They will keep for up to 3-4 days.
The fritters can be frozen, either cooked or uncooked. Place them in a freezer safe container separated with parchment paper. They will keep for up to a month or two. Defrost them in the fridge and cook as per the recipe or re-heat in the oven or microwave.
More Fritter/Patty Recipes
When you are looking for a simple recipe that is also tasty then I think you will enjoy these Ricotta Fritters! Buon Appetito.
Ricotta Fritters Recipe
Ingredients
- 1 cup ricotta cheese (extra smooth)
- 1 large egg
- 2-3 tablespoons all purpose flour
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 clove garlic minced
- ¼ teaspoon salt
- 1-2 teaspoons black pepper
Instructions
- In a large bowl mix together all the ingredients with a fork or spatula. Cover the bowl with plastic wrap and refrigerate for an hour or up to four.
- In a medium to large plan add 1-2 tablespoons of olive oil and place the pan on medium heat, drop the mixture by heaping tablespoons into the pan hot pan, the batter should sizzle a bit if not then heat for a bit longer, lightly flatten into a patty shape, turning to brown on both sides, cook about 6-8 minutes until golden on both sides.
- Move the cooked fritters to paper towel lined plate to drain, serve with a dollop of chive and mayo or your favourite topping. Enjoy!¼
