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Home » Course » Appetizers & Snacks » Ricotta Fritters

Ricotta Fritters

By: Rosemary Published: July 5, 2021 Updated on: August 19, 2022

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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!

4 stacked fritters on a black plate with a dollop of chive mayo on top.

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.

Table of Contents

  • What are the ingredients
  • What is ricotta cheese?
  • How to make them
      • Never Miss a Recipe!
  • How to tell if they are cooked
  • FAQs
  • More Fritter/Patty Recipes
  • Ricotta Fritters Recipe
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

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.

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.

Fritters on a black plate, with chive mayo in a black bowl with a silver spoon.

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.

Ingredients for the fritters and mixed in a white bowl.

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.

Ingredients mixed in a bowl and patties in a pan with oil.

Drain on a paper towel lined plate and serve with a dollop of chive and mayo mixture.

4 fritters in a frying pan fried.
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    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

    How many does the recipe make?

    I made 6 fritters but they were pretty big, if you make them smaller you should get about 8.

    How to store the fritters

    Place any left overs in an airtight container or bag and refrigerate. They will keep for up to 3-4 days.

    How to freeze them

    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

    • Cauliflower Fritters
    • Zucchini Patties
    • Easy Salmon Burgers
    • Tuna Burgers

    When you are looking for a simple recipe that is also tasty then I think you will enjoy these Ricotta Fritters! Buon Appetito.

    4 stacked fritters on a black plate with a dollop of chive mayo on top.
    4 ricotta fritters stacked with a dollop of chive mayo.

    Ricotta Fritters Recipe

    Rosemary Molloy
    These Ricotta Fritters are a fast and easy vegetarian recipe. They make the perfect side dish or even main dish idea.
    5 from 21 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 8 mins
    Chilling Time 1 hr
    Total Time 1 hr 23 mins
    Course Appetizer, Lunch, Main Dish
    Cuisine Italian
    Servings 6 fritters
    Calories 94 kcal

    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

    Notes

    If your ricotta has a lot of moisture then be sure to place in a sieve to drain for 30-60 minutes before using.
    For the chive and mayo topping, I just mixed 1/4 to 1/2 cup of mayo with some chopped fresh chives to taste.

    Nutrition

    Calories: 94kcalCarbohydrates: 4gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 144mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 307IUVitamin C: 1mgCalcium: 94mgIron: 1mg
    Keyword fritters, ricotta cakes, ricotta fritters
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      Appetizers & Snacks, Lunch, Main Dish

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      1. Anna Hislop says

        January 9, 2023 at 7:15 pm

        Sigh, got everything ready in fridge before I fry and realized I grabbed the cottage cheese instead of the ricotta out of the fridge . Well, this will be interesting.

        Reply
        • Rosemary says

          January 10, 2023 at 4:29 pm

          Hi Anna, how did it go?

          Reply
      2. Michael J. says

        January 16, 2022 at 4:16 am

        5 stars
        I made these tonight after having looked at the recipe several times in the past. These are SOOOO good! And so easy. They made for an amazing, light side dish.

        Reply
        • Rosemary says

          January 16, 2022 at 7:18 pm

          Hi Michael, thanks so much, so glad you enjoyed them. Have a great Sunday.

          Reply
      3. situ says

        December 12, 2021 at 12:55 am

        this looks delish! do you think I could add drained shredded zucchini to make this a bit more hearty?

        Reply
        • Rosemary says

          December 13, 2021 at 7:08 pm

          Hi Situ, yes you could that would be delicious I think. Have a great week.

          Reply
      4. Anna says

        November 17, 2021 at 4:36 pm

        5 stars
        I came upon this recipe because I had some leftover ricotta I needed to use up, and might I say that these are absolutely delicious and so easy to make. I’ll definitely be adding these fritters to the “keepers” recipe pile. Thank you!

        Reply
        • Rosemary says

          November 17, 2021 at 8:05 pm

          Hi Anna, thanks so much so glad you enjoyed them. Take care.

          Reply
      5. Charlie says

        July 13, 2021 at 9:19 pm

        These look so good!
        Would I be able to freeze these once they are cooked?
        How would I reheat them?

        Charlie

        Reply
        • Rosemary says

          July 14, 2021 at 7:59 pm

          Hi Charlie, thanks so much.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. Hope that helps.

          Reply
      6. Amber L says

        July 9, 2021 at 3:02 pm

        Can’t wait to try these! I love ricotta and these look so easy to make.

        Reply
        • Rosemary says

          July 9, 2021 at 4:19 pm

          Thanks Amber, I hope you enjoy them. Let me know. Have a great weekend.

          Reply
      7. Peter says

        July 9, 2021 at 1:46 pm

        You mentioned ‘ left overs’?. What are they? I have only imagined this recipe with lots of cracked pepper, or maybe some fresh chili… taking no prisoners…. there would be no leftovers!!!

        Reply
        • Rosemary says

          July 9, 2021 at 7:44 pm

          Hi Peter, haha this is true, and yes my husband throws hot pepper flakes on and in everything. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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