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Fried Ricotta Balls Fried Ricotta Balls
Fried Ricotta Balls
Fried Ricotta Balls
Crispy on the outside, creamy ricotta on the inside—these fried ricotta balls are a delight!
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Recipe - 341 - Los Angeles- W. El Segundo Blv
Plate with fried ricotta balls and sauce for dipping. Cheese and other ingredients in the background.
Fried Ricotta Balls
Prep Time60 Minutes
Servings20
0
Ingredients
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
  1. Start by draining the ricotta in a cheesecloth overnight or at least 30 minutes before to get rid of as much liquid as possible.
  2. Combine drained ricotta with parsley, grated parmesan cheese, onion powder, salt, black pepper, and 1 large egg. 
  3. 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. 
  4. Roll ricotta into 1 tablespoon size balls. 
  5. Coat each ricotta ball in flour, dip in egg, then coat in panko crumbs. Repeat with the remaining ricotta. 
  6. Place the ricotta balls on a lined baking sheet and freeze for 30 minutes so it holds it's shape while frying. 
  7. Preheat frying oil to 375 degrees F. 
  8. Carefully drop ricotta balls into oil and fry until golden brown. 
  9. Place a paper towel on a plate to drain excess oil from the fried ricotta balls. 
  10. Serve with a side of warm marinara sauce.  
60 minutes
Prep Time
0 minutes
Cook Time
20
Servings

Shop Ingredients

Makes 20 servings
15 ounces of Whole Milk Ricotta
Galbani Ricotta Cheese
Galbani Ricotta Cheese - 32 Ounce
$5.99$0.19/oz
1 tablespoon chopped Parsley
Not Available
1/2 cup grated Parmesan Cheese
First Street Grated Cheese, Parmesan
First Street Grated Cheese, Parmesan - 24 Ounce
$8.99$0.37/oz
1/2 teaspoon onion powder
First Street Onion Powder
First Street Onion Powder - 3 Ounce
$2.59$0.86/oz
1/2 teaspoon Salt
Not Available
1/4 teaspoon Black Pepper
First Street Black Pepper, Ground
First Street Black Pepper, Ground - 2.8 Ounce
$3.49$1.25/oz
3 Large Eggs, divided
First Street Eggs, Cage Free, Large
First Street Eggs, Cage Free, Large - 12 Each
$6.49 was $7.49$0.54 each
1/2 cup all-purpose flour
First Street All Purpose Flour, Bleached
First Street All Purpose Flour, Bleached - 5 Pound
Sale Price
$2.69 was $2.89$0.54/lb
1 cup panko bread crumbs
First Street Panko, Crispy Bread Crumbs
First Street Panko, Crispy Bread Crumbs - 8 Ounce
$1.99$0.25/oz
Oil, for frying
First Street Canola Oil, 100% Pure
First Street Canola Oil, 100% Pure - 48 Fluid ounce
Weekly Special
$2.99 was $4.59$0.06/fl oz
Marinara sauce for dipping
Not Available
Cheesecloth, to drain liquid from ricotta cheese
First Street Cheesecloth, 100% Cotton
First Street Cheesecloth, 100% Cotton - 1 Each
Sale Price
$4.69 was $4.99

Directions

  1. Start by draining the ricotta in a cheesecloth overnight or at least 30 minutes before to get rid of as much liquid as possible.
  2. Combine drained ricotta with parsley, grated parmesan cheese, onion powder, salt, black pepper, and 1 large egg. 
  3. 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. 
  4. Roll ricotta into 1 tablespoon size balls. 
  5. Coat each ricotta ball in flour, dip in egg, then coat in panko crumbs. Repeat with the remaining ricotta. 
  6. Place the ricotta balls on a lined baking sheet and freeze for 30 minutes so it holds it's shape while frying. 
  7. Preheat frying oil to 375 degrees F. 
  8. Carefully drop ricotta balls into oil and fry until golden brown. 
  9. Place a paper towel on a plate to drain excess oil from the fried ricotta balls. 
  10. Serve with a side of warm marinara sauce.