These ricotta fritta antipasti are reminiscent of gnocchi but considerably lighter and delightfully addictive. Ricotta is an unusual cheese: its name literally means “re-cooked.” After traditional cheese is made by separating curds from whey, the leftover whey is heated again to produce ricotta. Unlike many cheeses, ricotta doesn’t melt the same way, so this recipe adds a bit of flour to help prevent burning and give the fritters structure.
Ricotta Fritta
These small fritters resemble drop scones while cooking, but they finish with a tender, airy interior that nearly oozes when cut. Serve them as a simple starter, alongside a crisp side salad, or as part of a larger antipasto platter. Because they cook in just a few minutes, make them last so you can serve them warm. They’re versatile enough to work as a sweet course too—try them with a spoonful of jam as an unexpected dessert.
How to make Ricotta Fritta
Ingredients
- 1 lb (450 g) ricotta cheese
- 2 tbsp all-purpose (plain) flour
- 1 large egg
- 2 tbsp finely grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
Method
- Gather the ingredients in a large mixing bowl so everything is ready to combine.
Ricotta Fritta Ingredients
- Mix the ricotta, flour, egg, Parmesan, lemon juice, salt and pepper until you have a smooth, slightly thick batter. Avoid overworking it; you want the mixture to remain light.
Ricotta batter
- Heat a large skillet over medium heat and add enough olive oil to coat the pan. Using a tablespoon, drop spoonfuls of the ricotta mixture into the hot oil. Gently press each mound to slightly flatten it so they cook evenly.
Ricotta Fritta Cooking
- Cook the fritters for a couple of minutes until the bottom is golden and lightly crisp, then carefully flip and cook the other side for another few minutes. They should be cooked through but still tender inside.
Ricotta fritters turned
- Drain briefly on kitchen paper if needed, then drizzle with a little extra virgin olive oil and a squeeze of lemon or a grating of Parmesan. Serve warm as part of an antipasto platter or with a simple salad.
Tips: Use a high-quality ricotta for the best texture and flavor. If the batter seems too loose, add a little more flour a teaspoon at a time. Cook over moderate heat so the fritters brown slowly without drying out. These fritters are best enjoyed fresh and warm.