Description
If you’re craving something crispy, creamy, and full of bold flavor, this Fried Ricotta with Spicy Marinara recipe will hit the spot! Light and fluffy ricotta is seasoned, breaded, and fried until golden brown, then served with a rich, slightly spicy marinara sauce for dipping. It’s an irresistible appetizer or snack that feels both comforting and elegant.
Whether you’re entertaining guests or just treating yourself, these little bites are sure to impress.
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Ingredients
For the Fried Ricotta:
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1 ½ cups whole milk ricotta cheese (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 oregano
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¼ tsp salt
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¼ tsp black pepper
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1 cup Italian-style breadcrumbs
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½ cup all-purpose flour (for dredging)
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Oil for frying (vegetable or canola)
For the Spicy Marinara:
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1 tbsp olive oil
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3 cloves garlic, 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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Salt and pepper to taste
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1 tsp sugar (optional, to balance acidity)
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1 tbsp fresh chopped basil or parsley (for garnish)
Instructions
Step 1: Drain the Ricotta
Place the ricotta in a fine mesh strainer or cheesecloth and let it drain for at least 30 minutes.
This helps prevent the mixture from being too wet when frying.
Step 2: Make the Ricotta Mixture
In a medium bowl, combine drained ricotta, Parmesan, egg, garlic powder, basil, oregano, salt, and black pepper.
Mix well until smooth and combined.
Step 3: Shape and Chill
Scoop tablespoon-sized portions of the mixture and gently form into balls or discs.
Place them on a parchment-lined plate or tray and refrigerate for 20–30 minutes to firm up.
Step 4: Bread the Ricotta
Set up a dredging station with flour in one bowl and breadcrumbs in another.
Roll each ricotta piece lightly in flour, then coat in breadcrumbs.
Press gently to help the breadcrumbs adhere.
Step 5: Fry the Ricotta
Heat about 1 inch of oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Fry the ricotta bites in batches for 2–3 minutes per side, or until golden brown 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 over medium heat.
Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Stir in crushed tomatoes, tomato paste, oregano, salt, pepper, and sugar (if using).
Simmer uncovered for 10–15 minutes, stirring occasionally.
Adjust spice and seasoning to taste, then garnish with chopped herbs.
Step 7: Serve and Enjoy
Arrange the fried ricotta bites on a platter with a small bowl of spicy marinara for dipping.
Serve warm and crisp for the best flavor and texture.
Notes
Drain Well – Wet ricotta can make the mixture too soft to handle or fry.
Chill Before Frying – Helps the balls hold their shape and fry evenly.
Use a Thermometer – Keep oil around 350°F to avoid soggy or burned bites.
Don’t Crowd the Pan – Fry in batches to maintain oil temperature.
Make Ahead – Shape and chill the ricotta up to a day in advance.
- Prep Time: 30 minutes (including chill time)
- Cook Time: 15 minutes
- Cuisine: Italian-American