FRIED RICOTTA AND STRACCHINO BOMBS, easy and fast, no mixer needed, ready in 5 minutes, a very simple recipe perfect for Carnival, super creamy and stringy.
I made them in anticipation of Carnival, I wanted something tasty but without mixers, without endless waiting, without stress. And these fried ricotta and stracchino bombs were the perfect solution: mix in a bowl, a few minutes, into the pan, and ready to enjoy hot.
They are golden on the outside, soft inside with a super creamy heart that wins you over at the first bite. If you’re looking for a quick recipe for Carnival, these savory bombs are also perfect as an appetizer, aperitif, or a different dinner.
The best part is that no mixer is needed, no long rising time, nothing complicated. All you need is well-drained ricotta, creamy stracchino, and a few other ingredients. The result? Soft and creamy savory fritters, ready in no time.
Follow me in the kitchen today there are ricotta and stracchino bombs.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 10 Pieces
- Cooking methods: Frying, Air Fry Frying, Oven
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients
- 7.1 oz ricotta
- 1 egg
- 2.5 oz salami (mixed cold cuts (speck, ham, salami))
- 2.5 oz provola ((dry and fresh))
- 1 teaspoon salt
- 1.8 oz flour (the one you usually use)
- 2.5 oz stracchino (about)
Steps
N.B. For the recipe, you can proceed in two ways, the simplest, combine the stracchino with the ingredients, or flatten the slightly sticky dough on your hand, fill and close.
In a bowl, work the ricotta with a fork until creamy.
Add the flour, salt, and pepper if you like, the egg, and mix well, incorporate the mixed cold cuts and the diced provola. If the dough is too soft, add a little more flour.
Take a spoonful of the mixture and roll it in flour, place it on the palm of your hand, and fill the center with a scant teaspoon of stracchino, close and roll again in flour.
Fry them in hot oil until golden, drain on absorbent paper, and serve hot, so the provola and stracchino remain stringy.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
FRIED RICOTTA AND STRACCHINO BOMBS
The secret to having perfect and non-greasy ricotta bombs?
– Well-drained ricotta, otherwise the dough will be too soft.
– Oil at 340-350°F: if it’s cold, they absorb oil, if too hot, they darken outside and remain raw inside.
– Don’t make them too large, so they cook evenly.
– Drain on absorbent paper without overlapping.
A little trick: add a pinch of pepper or herbs to the dough to make them even more fragrant.
In the oven: 18–22 minutes at 356°F (convection for the last 5 minutes to brown)
Air fryer: 10–12 minutes at 356°F (turning halfway through)
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM, ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ FRIED RICOTTA AND STRACCHINO BOMBS
Can I bake the ricotta bombs in the oven?
Yes, but they will be less crispy than the fried version.
How to prevent them from absorbing too much oil?
Always check the oil temperature and don’t overcrowd the pan.
Can they be prepared in advance?
It’s better to fry them at the moment, but you can prepare the dough ahead.
What oil should be used for frying?
Peanut oil, more stable at high temperatures.
