These ricotta fritta antipasti are a little like gnocchi, but a lot lighter and very ‘more-ish’. Ricotta is a strange cheese. It literally means ‘re-cooked’, as in that after normal cheese has been made by separating the curds from the whey, the whey is then heated to create the ricotta. Also ricotta doesn’t really melt, but to help prevent it from burning, this recipe for these ricotta fritters adds some flour.
These little fritters sort of look like ‘drop scones’ while cooking, but they have a fluffier, lighter texture, that sort of oozes out when you cut into it. The are great on their own, with a little side salad, or as part of a bigger antipasto plate. However just be sure these are the last thing to prepare before serving as they only take a few minutes to cook and they are best served warm. I suppose you could even serve these as dessert with a spoonful of jam. I’ll try and remember that for next time I make some.
How to make Ricotta Fritta
- 1 lb (450g) of ricotta cheese
- 2 tbsp of all-purpose (plain) flour
- 1 large egg
- 2 tbsp of Parmesan cheese, grated finely
- 1 tbsp of lemon juice
- Salt and freshly ground black pepper
- Measure out all of the ingredients into a large mixing bowl.
- Mix together all of the ingredients to make a batter.
- On a medium heat a large skillet, heat some olive oil. Using a tablespoon, place spoonfuls of the ricotta mixture into the pan. Gently press on the drops of batter to slightly flatten them.
- Gently cook the fritters for a couple of minutes before turning. They should be golden brown and lightly crispy. Cook for another couple of minutes on the other side.
- Drizzle with a little olive oil, Parmesan or lemon juice and serve while warm as part of antipasto, or with a little salad.