Lemon Ricotta Fritters are a savory fritter recipe. Smooth and and rich, they are filled with cheese with subtle lemon and sage. Served with garlic aioli, they are the best fritters ever!
Ricotta Fritters weren’t even on my radar until one day they were brought to my attention by hubby, kind of.
No matter how the recipe was obtained, it was delightful. I adapted considerably to add more cheese and less work. The end result was fluffy fritters of zesty ricotta with a tangy cream dipping sauce. Pure bliss and also out of the norm as far as appetizers go.
While I was making our ricotta fritters I started to wonder about the origin “fritters”. You have to admit, it is an odd name for food, right? I always thought of them as traditionally southern, but actually it is an international term and used to describe any egg, flour and milk mixture with fruit, vegetables or meat. Who knew? The word fritter is derived from the Latin word frictura, meaning “a fry.” So now you know!
Tools used to make Lemon Ricotta Fritters:
- Mini food processor – this is my most used kitchen appliance by far. Cheap and easy to clean (dishwasher safe), it will be your new best friend for minced, chopping, salad dressings and more!
- Metal Slotted Spoon or Fry Spoon – frying can be tricky and you want a utensil that won’t stick to the food or batter, but also won’t melt under the heat.
- Heavy Bottom Frying Pan – You’ll need this to evenly distribute the heat and not burn while you fry. Cast iron also works.
- Maldon Sea Salt – when I tell you put this stuff on everything, I’m not kidding. I even travel with it in my purse. Best. Salt. Ever.
If you liked Lemon Ricotta Fritters, you’ll also enjoy these easy recipes:
- Corn Fritters
- Beer Battered Cheese Curds
- Spinach Crescent Ring
- Sausage Stuffed Cherry Peppers
- Mini Beef Wellington
- Crispy Onion Straws
- 16 ounces whole milk ricotta
- 4 large eggs
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon dried rubbed sage
- 1 teaspoon fine sea salt
- 1 lemon juice and zest
- 1/2 cup pecorino romano cheese , finely grated
- inch Vegetable oil enough to fill up to 1of your frying pan
- 1 cup Garlic Aioli
In a large bowl or with your stand mixer, blend ricotta and with eggs until fully combined.
In a separate bowl mix flour, baking powder, dried rubbed sage and sea salt. Gradually add to ricotta mixture until combined. Fold in lemon zest and finely grated pecorino romano cheese. Cover and chill for a minimum of 30 minutes or as much as 24 hours.
Meanwhile, blend together garlic aioli ingredients including garlic, salt and mayonnaise, in a small food processor. Refrigerate until ready to serve.
Pour 1 inch of vegetable oil into a large frying pan and heat over medium heat. Remove batter from the refrigerator. Using a small cookie scoop or a tablespoon, spoon batter into hot oil. Use a metal spatula or fry spoon to flip after lightly browned on each side. This process is relatively quick and will only take about 1-2 minutes on each side.
Remove to a paper towel lined plate and repeat with remaining batter. You can place in the oven on 150-200 degrees to keep warm.
Top with Maldon Sea Salt before serving with a side of garlic aioli.