- whole milk ricotta 2 cups
- Large eggs 2
- all-purpose or plain flour ¼ cup
- heavy or double cream 2 Tbsp
- Parmigiano cheese ½ cup freshly grated
- fresh chopped basil 1 Tbsp
- fresh chopped parsley 1 Tbsp
- Salt and pepper, to taste
- Vegetable oil, for frying
These savory ricotta fritters have parsley, aromatic basil and Parmiggiano cheese to give a fresh, Mediterranean taste. Serve with a tomato salad, marinara sauce, or just on their own with some dipping sauces.
They’re very quick and easy to make, and are best eaten warm – that won’t be a problem, as they’re so tasty they’ll disappear as quick as you can make them!
In a large bowl, whisk together the ricotta, eggs, cream, flour, cheese, basil, parsley, salt and pepper. Whisk the mixture together until it’s well combined, set aside.
In a large skillet or heavy-duty pan, add enough oil to come up about ¼ of the way up the sides. Get the oil nice and hot over medium-high heat.
Using a spoon, add your dollops of ricotta mixture to the hot oil and allow them to cook for about 3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
– Try swapping different combinations of herbs if you don’t like basil, and try Grana Padano or other hard cheeses instead of Parmiggiano.
– To check if the oil is hot enough to fry the fritters, drop a small piece of bread in and see if it starts to cook and turn golden. If it does, the oil is hot enough.
– Cook the rest in batches and keep adding more oil if you need to in between batches.
Serve and enjoy!