Ricotta Fritters for your Salads.
Ricotta fritters add that salty substantial kick that your next salad so desperately needs.
My salads used to be pathetic. Growing up our salad after dinner every single night was a huge bowl of iceberg lettuce with a lemon olive oil dressing. I have branched out into various types of lettuces and salads over the last few years, but this is my most favorite salad creation yet! If you’re hosting a small dinner party (or even a slightly bigger one) and want to impress- this should be your go to salad!
The ricotta fritters were extremely simple to make and fried up quickly. They made a simple salad of dried cranberries, slivered almonds, romaine lettuce and baby spinach seem much more sophisticated. For a party feel free to make the fritters in the morning and just warm them in the toaster oven or oven for a few minutes prior to plating.
PhillyBoy came home late yesterday afternoon, and I made him this salad as part of his very late lunch. I have to admit that I felt like the best. wife. ever. when I put his plate down in front of him and saw his eyes light up. The addition of the ricotta fritters made the salad extra special.
The next time you want to impress someone with a simple salad- whether it be your tired husband or a few friends- make these ricotta fritters! They make an ordinary salad extraordinary! Enjoy!
Ricotta Fritters
Serves 6
Ingredients:
4 oz low fat ricotta cheese
pinch kosher salt & freshly cracker black pepper
1/4 cup flour
1 egg, beaten
1/4 cup bread crumbs
canola oil for frying
Directions:
Gently mix the ricotta with the salt and pepper. Form the ricotta into 6 balls. Press slightly to form a coin shape. Place on a dish and refrigerate at least 1 hour. Heat about 3/4 inch canola oil in a pot over medium high heat. Set out 3 bowls, placing the flour in the first, the egg in the second, and the bread crumbs in the third. Remove the ricotta from the fridge and carefully dredge each piece in the flour, egg, and bread crumbs, patting to remove excess. When the oil is hot enough fry the ricotta balls 3 at a time, flipping when the bottom is golden brown. Total frying time about 2 minutes. Remove the ricotta fritters with a slotted spoon and place on paper towels to remove the excess oil. Serve over a fresh salad. Enjoy!
Other Salads:
Honey Balsamic Salad Dressing
It’s a Salad Pasta
Spring Greens with grapefruit avocado salsa
27 Responses to “Ricotta Fritters for your Salads.”
Comments
Read below or add a comment...
My husband claims to hate ricotta, but I think he’d love it this way. I’m wondering how it would be with a little parmesan added to the ricotta?? I gotta try these!
@Jessica @ How Sweet It Is, My husband claims to hate ricotta too, but he LOVED these- especially because they tasted light.
I think parmesan would be BRILLIANT.
Delicious and beautiful!!
These look awesome. What a great idea!
Sabrina, this is amazing.
I love love goat cheese fritters, so I know I would love these. I just book marked. I cannot wait to give them a go.
Gotta try this! What a fantastic idea!
This post makes me happy. I want to have a dinner party now so that I can make this!
This is such a great idea!
I usually put feta cheese on my salads, but I’ve been doing this so much lately that I am actually getting kind of sick of feta. This will provide a nice way to switch it up once in a while.
i have had goat cheese fritters and loved the, never ricotta, though – yum!
you just won my heart, these are TOTALLY impressive! i love the sweet creaminess of ricotta…perfect for a fritter!
I just love the word ‘fritter.’ 🙂
These look and sound great! They’d be an elegant, gourmet touch for a lunch I’m hosting for my girlfriends. I bet they’d taste great as an appetizer, accompanied by some prosecco or champagne, too? Thanks for sharing, Sabrina!
I made something similar with goat cheese and you are right – it totally makes the salad!
YUM! What a wonderful recipe/idea! thanks sabrina!
I think these will be turning my salads into a delicious treat, can’t wait to make them for Sam and Fares. I just have to find the low fat ricotta. wish me luck.
@esther nimry, Good luck auntie!
Remember the shrimp salad with a side of sliced avocado you made for me when I came to visit for Fares’ first birthday? Do you have that recipe? I think it was baby shrimp with a homemade sauce you made and it was delicious! Love you!
@RhodeyGirlTests,
Hi Sabrina,
Yes I do remember, so glad to know you still remember it.
I used the tiger prawn but if you like you may use the baby shrimp.
as for the dressing I used Heins ketchup, English mustard and Horse Raddish, just mix them all together and there you have it.
p.s. the quantities used all depend on how strong you like the taste to be, so if you used 1/4 cup ketchup, you need just 3/4 small spoon mustard and 1/2 small spoon horse raddish.
Enjoy,
lots of love,
Esther
Mmmm! They look delicious! 🙂
I loved when I got goat cheese fritters on my salads in Paris, but I would never think to do this type of thing at home. But you’re right, it’s such a great way to fancy up a salad and you make it look so easy!
Oh my! I must try these!! I’ve make fried Brie and Goat cheese croutons on salads but I bet ricotta would be even better!! Thanks for the post!!
ooohhhh… what a great idea! i’ll have to try this for the holiday season!
I made these tonight and they were sooooo good!!! Thanks for such a fabulous recipe idea 🙂