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!
In a large bowl or with your stand mixer, blend the ricotta and eggs until fully combined.
In a separate bowl, whisk together the flour, baking powder, sage and 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.
Fill a large frying pan with 1-inch of frying oil. Heat over medium heat until hot. 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 wire rack over a baking sheet. You can place in the oven on the "keep warm" setting or 200°F.
Sprinkle with a flakey sea salt before serving with your desired dipping sauce.
If you've tried this recipe, come back to let us know how it was in the comments or star ratings.
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Notes
We recommend using a whole milk ricotta cheese. The liquid differs from brand to brand, we used Galbani. Some users have reported needing to use more flour to reach the desired consistency. If you are using a reduced fat ricotta cheese, you may need to drain off some of the liquid.