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Parmigiano, Herb and Ricotta Fritters

Total time: 30 Min
Difficulty: Low
Serves: 3 people
By Cookist
whole milk ricotta
2 cups
Large eggs
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!

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