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The recipe for this ricotta fritters is incredibly easy to make and only needs a few ingredients. Both hot and cold servings of this fried treat make it a great snack.
- 1 cup ricotta cheese
- 1 whole egg
- 1 lemon zest
- ¼ cup flour
- ¼ tsp ground nutmeg
- 8 sprigs of parsley only leaves, finely chopped
- 6 sprigs of chives finely chopped
- ¼ cup parmesan cheese
- ⅛ tsp salt
- ⅛ tsp black pepper
- Olive oil for frying
- Purslane salad with cherry tomatoes
- Tomato sauce
- Mix all the ingredients in a large bowl except olive oil.
- Heat the non-stick pan over medium heat, then brush the pan with olive oil, or add ½ tablespoon olive oil to the pan.
- Put the two heaped tablespoon or one heaped cookie scoop of the ricotta mixture per fritters to the pan, gently press on top to flatten and smooth the edges with silicone spatula.
- Fry the fritter for about 3-4 minutes on each side until it turns golden brown.
- Transfer the serving plate, serve hot.
Tips, Notes & Substitutes
- When making ricotta fritters, be sure to drain the ricotta cheese well. This will help to prevent the fritters from being too soggy.
- If you don’t have any self-rising flour on hand, you can substitute all-purpose flour, but be sure to add 1 teaspoon of baking powder for every cup of flour.
- These fritters are best served hot, straight out of the fryer. If you have any leftovers, they can be reheated in a 350 degree F oven for about 10 minutes.
- Both cooked and uncooked fritters can be frozen. Put them in a freezer-safe container and they can last for one or two months. You can reheat them in the oven or microwave after they have been defrosted and cooked.
- Tomato sauce of your choosing and a nice fresh green salad are a great serving choice for this recipe.