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Epicurious
Gourmet

Ricotta Fritters

3.3

(3)

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Ricotta FrittersJohn Kernick

This recipe is best made with fresh ricotta, which is very dry and flavorful. If you cannot find fresh ricotta, use 2 cups supermarket whole-milk ricotta and drain it (see below).

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 6 (first-course) servings; about 18 fritters

Ingredients

1 1/2 cups fresh whole-milk ricotta
2 to 3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
Accompaniment: baked onions with thyme

Preparation

  1. Step 1

    If using supermarket ricotta, drain in a cheesecloth-lined sieve set over a bowl, covered and chilled, 24 hours.

    Step 2

    Form 1 tablespoon ricotta into a ball and flatten into a 2-inch disk. Transfer to a sheet of wax paper. Make more disks with remaining ricotta in same manner.

    Step 3

    Heat a dry large heavy nonstick skillet over moderate heat until hot. Cook ricotta disks until firm enough to turn and undersides are brown in spots, 2 to 4 minutes, then carefully turn and brown other sides, about 2 minutes.

    Step 4

    Transfer fritters to a platter, then drizzle with oil and season with pepper.

TagsFritterRicottaCheeseDairyStarterDinnerNut FreeVegetarianGluten FreeGourmet
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