Ricotta Fritters

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“I nabbed this from Gourmet magazine. I always make a large batch and they never last very long! Using freshly made ricotta makes all the difference here.”

Ingredients Nutrition

  • 1 lb fresh ricotta, drained of any excess liquid
  • 12 ounce finely grated parmigiano-reggiano cheese
  • 3 ounces genoa salami, finely chopped
  • 2 large egg yolks
  • 18 teaspoon salt
  • 14 teaspoon black pepper
  • 12 cup fine dry breadcrumb, plus
  • 3 tablespoons fine dry breadcrumbs
  • 2 cups vegetable oil (for frying)


  1. Stir together ricotta, parmesan, salami, yolks, salt, pepper and 3 tbsp bread crumbs until combined. Put remaining bread crumbs in a shallow bowl.
  2. Line a large baking sheet with wax paper. Scoop a 1 1/2 tbsp mound of cheese mixture into bread crumbs, turning to coat, then pat into a ball or oval. Transfer to baking sheet. Make the rest of the fritters in the same manner.
  3. Heat oil in a 12 inch heavy skillet ( or deep fryer) at 350 degrees. Fry the fritters, two or three at a time, until golden, gently turning them to evenly cook. This should take 2-4 minutes. Serve warm or at room temperature alone, or with a marinara sauce for dipping.

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