Fried Ricotta Balls
Crispy on the outside, creamy ricotta on the inside—these fried ricotta balls are a delight!
Recipe - 315 - W. Los Angeles - Santa Monica
Fried Ricotta Balls
Prep Time60 Minutes
Servings20
0Ingredients
15 ounces of Whole Milk Ricotta
1 tablespoon chopped Parsley
1/2 cup grated Parmesan Cheese
1/2 teaspoon onion powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
3 Large Eggs, divided
1/2 cup all-purpose flour
1 cup panko bread crumbs
Oil, for frying
Marinara sauce for dipping
Cheesecloth, to drain liquid from ricotta cheese
Directions
- Start by draining the ricotta in a cheesecloth overnight or at least 30 minutes before to get rid of as much liquid as possible.
- Combine drained ricotta with parsley, grated parmesan cheese, onion powder, salt, black pepper, and 1 large egg.
- Use two shallow bowls to put 1/2 cup all-purpose flour and in the other bowl crack 2 eggs. In a third bowl put 1 cup of panko breadcrumbs.
- Roll ricotta into 1 tablespoon size balls.
- Coat each ricotta ball in flour, dip in egg, then coat in panko crumbs. Repeat with the remaining ricotta.
- Place the ricotta balls on a lined baking sheet and freeze for 30 minutes so it holds it's shape while frying.
- Preheat frying oil to 375 degrees F.
- Carefully drop ricotta balls into oil and fry until golden brown.
- Place a paper towel on a plate to drain excess oil from the fried ricotta balls.
- Serve with a side of warm marinara sauce.
60 minutes
Prep Time
0 minutes
Cook Time
20
Servings
Shop Ingredients
Makes 20 servings
Galbani Ricotta Cheese - 32 Ounce
$5.99$0.19/oz
Curly Parsley - 1 Each
$0.99
First Street Grated Cheese, Parmesan - 24 Ounce
$8.99$0.37/oz
Not Available
First Street Salt - 26 Ounce
$0.79$0.03/oz
First Street Black Pepper, Ground - 2.8 Ounce
$3.49$1.25/oz
First Street Eggs, Grade AA, Large - 12 Each
$4.99$0.42 each
First Street All Purpose Flour, Bleached - 5 Pound
Sale Price
$2.69 was $2.89$0.54/lb
First Street Panko, Crispy Bread Crumbs - 8 Ounce
$1.99$0.25/oz
First Street Canola Oil, 100% Pure - 48 Fluid ounce
$3.99 was $4.59$0.08/fl oz
Sun Harvest Pasta Sauce, Organic, Marinara - 25 Ounce
Sale Price
$2.99 was $3.29$0.12/oz
First Street Cheesecloth, 100% Cotton - 1 Each
Sale Price
$4.69 was $4.99
Directions
- Start by draining the ricotta in a cheesecloth overnight or at least 30 minutes before to get rid of as much liquid as possible.
- Combine drained ricotta with parsley, grated parmesan cheese, onion powder, salt, black pepper, and 1 large egg.
- Use two shallow bowls to put 1/2 cup all-purpose flour and in the other bowl crack 2 eggs. In a third bowl put 1 cup of panko breadcrumbs.
- Roll ricotta into 1 tablespoon size balls.
- Coat each ricotta ball in flour, dip in egg, then coat in panko crumbs. Repeat with the remaining ricotta.
- Place the ricotta balls on a lined baking sheet and freeze for 30 minutes so it holds it's shape while frying.
- Preheat frying oil to 375 degrees F.
- Carefully drop ricotta balls into oil and fry until golden brown.
- Place a paper towel on a plate to drain excess oil from the fried ricotta balls.
- Serve with a side of warm marinara sauce.