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.
If you've tried this recipe, come back to let us know how it was!
Lemon Ricotta Fritters
Amount Per Serving
Calories 134Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 3g15%
Total Carbohydrates 4g1%
* Percent Daily Values are based on a 2000 calorie diet.