Golden Roman-style fried ricotta is one of the most loved fried treats of Rome’s tradition: simple, quick, and incredibly indulgent.
Crunchy on the outside and soft inside, it’s made with just a few ingredients and is perfect as an appetizer, for a tasty aperitif, or as an unmissable presence on Christmas Eve alongside the classic Roman fried dishes.
A humble recipe but rich in flavor, passed down from generation to generation.
I remember as a child how many times I helped my mother and grandmother prepare it and then eat it hot straight out of the oil, crunchy on the outside, soft and creamy inside.
Follow me in the recipe for Roman-style fried ricotta — I’m sure you’ll love it too!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Frying, Air frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2 1/2 cups sheep ricotta
- 2 eggs
- as needed breadcrumbs
- as needed pepper
- as needed peanut oil (For frying)
Steps
For the right outcome it’s essential to use sheep ricotta, as it is firmer and less watery than cow’s ricotta.
To obtain perfect Golden Roman-style fried ricotta you must start with the right ingredient. Use a firm sheep ricotta, well drained of whey. Cut the ricotta into slices about 3/4–1 1/4 inches thick, then cut into regular cubes, all the same size. This step is essential to ensure even cooking and a dry fry, typical of traditional Roman fried dishes.
In a bowl break the eggs and beat them vigorously with a fork until homogeneous. Add a generous grind of black pepper, as the traditional Roman recipe calls for. In another bowl pour the breadcrumbs, preferably fine, ideal for obtaining a golden and crunchy coating.
Pass each ricotta cube first in the beaten egg, making sure it is completely covered, then transfer it to the breadcrumbs. Press gently with your hands to make the coating adhere well on all sides. This double breading is the secret for ricotta that is crunchy outside and soft inside. Arrange the breaded cubes on a plate as you go, without overlapping them.
Heat plenty of peanut oil in a large, high-sided pan. The oil should be hot but not smoking. Fry a few cubes at a time so as not to lower the oil temperature, turning them gently with a slotted spoon until they are evenly golden on all sides. When the fried ricotta has reached a perfect golden color, drain it and place it on paper towels to remove excess oil. Repeat until all the bites are done.
Arrange the breaded ricotta cubes in the air fryer basket without overlapping. Lightly spray with oil and cook at 356 °F for about 10 minutes, turning them halfway through cooking.
… Vane’s tips
Sweet version: omit the pepper from the eggs and, once fried, roll the ricotta in granulated sugar. Simple and irresistible.
Gluten-free: use gluten-free breadcrumbs for a version suitable for celiacs.
How to serve it? Serve the Golden Roman-style fried ricotta hot, on its own or accompanied as part of an aperitif. It’s also great as an appetizer for a traditional Roman lunch or dinner.
