If you’re looking for a tasty, easy and quick recipe, these ricotta and spinach fritters are exactly what you need! I prepared them on TV on Canale10 in my show La cucina di Vane.
They are savory fritters that are soft and light, crunchy on the outside and irresistibly fluffy inside, perfect to serve as an appetizer, for a family aperitif or as finger food during a dinner with friends. One of those recipes that please everyone and disappear before they even reach the table!
I love making these ricotta and spinach fritters when I have little time but don’t want to give up flavor: just a few simple ingredients and in minutes you bring something truly delicious to the table. The ricotta makes the batter creamy and delicate, while the spinach adds a touch of flavor and color that makes them even more inviting.
You can read all the recipes made on TV HERE and watch all the episodes on my YouTube channel or on the Canale10 website; this episode can be watched here.
I remind you that I am on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting for you, don’t miss it!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups (about 2.1 oz / 60 g) packed fresh spinach spinach
- 2 eggs
- 1 1/4 cups (about 5.3 oz / 150 g) all-purpose flour
- 3.4 fl oz (about 1/3 cup / 100 g) ice-cold water
- 2/3 cup (about 5.3 oz / 150 g) ricotta
- 2 teaspoons instant yeast for savory preparations (baking powder)
- to taste salt
- to taste peanut oil (For frying)
Steps
Crack the eggs into a bowl and beat them with a fork together with the ricotta until you get a smooth, lump-free cream.
Pour the ice-cold water in a thin stream while continuing to mix: this will give you light and fluffy fritters.Sift the flour with the baking powder and add them little by little. Stir until you obtain a creamy, homogeneous batter, perfect for homemade savory fritters.
Add the spinach, well washed and dried, and mix everything together thoroughly.Heat plenty of peanut oil and, when it is very hot, drop the batter by spoonfuls.
Fry only a few fritters at a time until they are puffed up and golden, typical of the best ricotta and spinach fritters.
Drain on absorbent paper, add a pinch of salt and serve immediately: hot they are irresistible!
… Vane’s tips
Use ice-cold water for puffier fritters.
Keep the oil at a steady temperature.
Don’t turn them too early to achieve a perfect crust.
