Description
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.
Ingredients
For the Fried Ricotta:
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1 ½ cups whole milk ricotta (well-drained)
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½ cup grated Parmesan cheese
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1 large egg
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½ tsp garlic powder
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½ tsp dried basil
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½ tsp dried parsley
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¼ tsp salt
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¼ tsp black pepper
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1 cup panko or Italian-style breadcrumbs
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½ cup all-purpose flour (for dredging)
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Vegetable oil (for frying)
For the Spicy Marinara:
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1 tbsp olive oil
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3 garlic cloves, minced
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½ tsp red pepper flakes (adjust to taste)
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1 can (15 oz) crushed tomatoes
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1 tbsp tomato paste
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½ tsp dried oregano
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½ tsp sugar (optional)
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Salt and pepper to taste
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1 tbsp chopped fresh basil or parsley (for garnish)
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.
Notes
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.