If you love simple and wholesome dishes with that little touch that wins you over on the first bite, fried ricotta balls are just what you need. It’s a preparation I learned to make partly as a game when I wanted to bring something different to the table without spending hours at the stove. I like to propose them as a delicious second course, but I must confess that they often disappear during cooking, because one leads to another.
Their soft interior, enclosed by a crispy golden crust, makes them irresistible. You can serve them hot, just fried, or let them cool slightly and enjoy them as an alternative savory snack. And I assure you that bringing them to the table during a buffet or to accompany an aperitif with friends is always a guaranteed success… they disappear in no time!
This is a very easy recipe, with few ingredients and a pan with hot oil, you will get a dish that smells of home and conviviality.
Other recipes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fried Ricotta Balls
- 1 cup ricotta
- 1/3 cup grated parmesan
- 1/3 cup breadcrumbs (approx.)
- 1 egg
- 1 pinch salt
- to taste pepper
- to taste mint (2-3 leaves)
- 1 egg
- 1 pinch salt
- to taste breadcrumbs (approx. 1/2 cup)
- to taste peanut oil
Recommended Tools
- Thermometer
- Slotted Spoon
Preparation: FRIED RICOTTA BALLS
A few hours in advance (better if the day before) place the ricotta in a sieve resting on a bowl and put it in the refrigerator, so it dries out well. The weight of the ricotta refers to the ricotta without any whey, so buy a little more and then weigh it after it has already been in the sieve to dry.
Put the ricotta in a bowl and work it for a few moments with the tines of a fork.
Add the egg, a pinch of salt, and a few pinches of pepper; mix.
Add the grated parmesan, mix, then add the broken mint leaves.
Finally, incorporate the breadcrumbs in 2 times (about 1/3 cup but the amount may vary, depending on how dry the ricotta is) until you get a mixture firm enough to form the balls.
In a small bowl, beat an egg with a pinch of salt.
In another small bowl, put some breadcrumbs (about 1/2 cup needed).
Taking small amounts of the ricotta mixture, form balls slightly larger than a walnut (if you moisten your hands with a little water, it works better).
Roll the balls first in egg and then in breadcrumbs.
When they are ready, fry them in plenty of already hot seed oil (the ideal temperature is about 340°F).
As they are ready, place them on sheets of absorbent paper to remove excess oil.
You can serve fried ricotta balls hot or warm. They are also delicious at room temperature.
You can watch on YouTube the → video of the FRIED RICOTTA BALLS
Notes
You can replace mint with a sprig of parsley.
You can replace parmesan with another grated cheese.
With the quantities indicated in this recipe, I made 12 balls.
If you liked this recipe, you might also be interested in the Pasta with zucchini and ricotta or the Ricotta and spinach gnocchi with butter and sage or the Ricotta and almond cake.
FAQ (Questions and Answers)
Can I prepare ricotta balls in advance?
Yes, you can form them a few hours before and keep them in the refrigerator covered with plastic wrap. You just need to fry them shortly before serving.
Can ricotta balls be baked instead of fried?
Absolutely, place them on a baking sheet with parchment paper and add a spray of oil, then bake at 350°F for about 20 minutes, turning them halfway through cooking.
Which ricotta is best to use for this recipe?
You can use sheep or cow ricotta, the important thing is that it is well dried so that the balls remain compact and do not break during cooking.
How to serve fried ricotta balls?
They are excellent as a delicious second course with a light side dish, but also as a savory snack or finger food to accompany an aperitif.
