Fried Ricotta with Spicy Marinara

Craving a crispy, creamy, and flavor-packed appetizer? Fried Ricotta with Spicy Marinara delivers everything you want in a bite-sized snack. Soft ricotta is blended with herbs and cheese, then rolled, breaded, and fried until golden brown. Pair that with a zesty homemade marinara sauce that has just the right amount of kick, and you’ve got a restaurant-quality dish made right at home.

Perfect for entertaining, game day, or a fancy appetizer with minimal effort.

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Why You’ll Love This Recipe
Crispy Meets Creamy – A golden exterior with a melty, flavorful center.
Bold and Zesty – The spicy marinara cuts through the richness for perfect balance.
Quick to Make – Ready in under 30 minutes.
Great for Sharing – Serve as finger food or a plated starter.
Endlessly Customizable – Add different herbs or spice levels to make it your own.

Ingredients You’ll Need

For the Fried Ricotta:

• 1 ½ cups whole milk ricotta (well-drained)
• ½ cup grated Parmesan cheese
• 1 large egg
• ½ tsp garlic powder
• ½ tsp dried basil
• ½ tsp dried parsley
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup panko or Italian-style breadcrumbs
• ½ cup all-purpose flour (for dredging)
• Vegetable oil (for frying)

For the Spicy Marinara:

• 1 tbsp olive oil
• 3 garlic cloves, minced
• ½ tsp red pepper flakes (adjust to taste)
• 1 can (15 oz) crushed tomatoes
• 1 tbsp tomato paste
• ½ tsp dried oregano
• ½ tsp sugar (optional)
• Salt and pepper to taste
• 1 tbsp chopped fresh basil or parsley (for garnish)

Tools You’ll Need

• Mixing bowl
• Slotted spoon or tongs
• Deep skillet or saucepan for frying
• Paper towels for draining
• Small saucepan
• Cookie scoop or tablespoon
• Plate or tray lined with parchment paper

Step-by-Step Instructions

Step 1: Drain the Ricotta
Place the ricotta in a fine mesh strainer or wrap in cheesecloth over a bowl. Let it drain for at least 30 minutes to remove excess moisture. This step is key for texture.

Step 2: Mix the Ricotta Filling
In a bowl, combine drained ricotta, Parmesan, egg, garlic powder, basil, parsley, salt, and pepper. Mix until smooth and uniform.

Step 3: Shape and Chill
Scoop out about 1 tablespoon of the mixture and form it into balls or discs.
Place them on a parchment-lined tray and chill in the fridge for 20–30 minutes. This helps them hold their shape while frying.

Step 4: Bread the Ricotta
Set up a dredging station with flour in one bowl and breadcrumbs in another.
Gently coat each ricotta ball in flour, then roll in breadcrumbs to cover completely. Press lightly to help crumbs stick.

Step 5: Fry the Ricotta
Heat 1–2 inches of oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
Fry the ricotta bites in batches for about 2–3 minutes per side until golden and crispy.
Remove with a slotted spoon and drain on paper towels.

Step 6: Make the Spicy Marinara
While the ricotta chills or fries, heat olive oil in a small saucepan.
Sauté garlic and red pepper flakes for 30 seconds until fragrant.
Add crushed tomatoes, tomato paste, oregano, sugar (if using), salt, and pepper.
Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.
Taste and adjust heat or seasoning as needed. Garnish with fresh basil or parsley.

Step 7: Serve and Enjoy
Serve the fried ricotta hot with a side of spicy marinara for dipping.
Garnish with extra Parmesan or fresh herbs if desired.

Tips for Perfect Fried Ricotta
Drain Thoroughly – A drier ricotta makes shaping and frying easier.
Don’t Skip the Chill – Cold ricotta holds its shape better during frying.
Use Panko for Extra Crunch – Panko breadcrumbs give a crispier finish.
Keep Oil Hot – A steady 350°F prevents soggy bites.
Serve Fresh – These are best hot and crispy right out of the fryer.

Serving Suggestions
Italian Appetizer Spread – Pair with antipasto skewers, garlic bread, or caprese salad.
Game Day Snack – Serve with toothpicks and a trio of dips.
Elegant Starter – Plate over a swirl of marinara with microgreens for a fancy touch.
Cheese Board Companion – Add fried ricotta bites to a charcuterie board for a hot element.

How to Store & Reheat

Storing:
Cool completely and store in an airtight container in the fridge for up to 3 days.
Keep marinara sauce separate in a sealed container.

Reheating:
Oven: Bake at 375°F for 5–7 minutes until warm and crispy.
Air Fryer: Reheat at 350°F for 3–4 minutes.
Microwave: Not recommended—will lose crispness.

Frequently Asked Questions

1. Can I bake instead of fry?
Yes. Bake at 400°F on a greased baking sheet for 15–18 minutes, flipping halfway. Spray lightly with oil for a golden finish.

2. Can I freeze them?
Yes. Freeze uncooked ricotta bites on a tray, then transfer to a freezer-safe bag. Fry or bake directly from frozen, adding 1–2 extra minutes.

3. What if my mixture is too soft?
Add a tablespoon of breadcrumbs or more Parmesan, and chill longer before forming.

4. Can I use store-bought marinara?
Absolutely. Just stir in a pinch of red pepper flakes and warm it up for a quick spicy version.

5. What other sauces go well with this?
Try pesto, garlic aioli, or a roasted red pepper dip for variety.

Final Thoughts
Fried Ricotta with Spicy Marinara is one of those dishes that feels indulgent yet easy to pull off. The crispy exterior, creamy interior, and zesty dipping sauce make this a guaranteed crowd-pleaser. Whether you’re entertaining or just enjoying a cozy night in, this dish brings comfort and class in every bite.

Make it once, and you’ll keep it in your appetizer rotation forever.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Cuisine: Italian-American

Nutritional Information (Per 2 Bites + Sauce):
Calories: 260 | Protein: 10g | Carbohydrates: 14g | Fat: 18g | Fiber: 1g | Sodium: 350mg

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