Smart & Final

Fried Ricotta Balls

Crispy on the outside, creamy ricotta on the inside—these fried ricotta balls are a delight!

Recipe - 358 - Arroyo Grande

Fried Ricotta Balls

Prep Time60 Minutes

Servings20

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

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

60 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 20 servings

15 ounces of Whole Milk Ricotta

Galbani Ricotta Cheese - 32 Ounce

Add Galbani Ricotta Cheese to Favorites.Add Galbani Ricotta Cheese to Favorites.

$8.19$0.26/oz

1 tablespoon chopped Parsley

Curly Parsley - 1 Each

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$1.29

1/2 cup grated Parmesan Cheese

First Street Grated Cheese, Parmesan - 24 Ounce

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$8.99$0.37/oz

1/2 teaspoon onion powder

First Street Onion Powder - 3 Ounce

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$2.59$0.86/oz

1/2 teaspoon Salt

First Street Salt - 26 Ounce

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$0.89$0.03/oz

1/4 teaspoon Black Pepper

First Street Black Pepper, Ground - 2.8 Ounce

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$3.49$1.25/oz

3 Large Eggs, divided

First Street Eggs, Cage Free, Large - 12 Each

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$4.29 was $4.99$0.36 each

1/2 cup all-purpose flour

First Street All Purpose Flour, Bleached - 80 Ounce

Sale Price

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$2.69 was $2.79$0.03/oz

1 cup panko bread crumbs

First Street Panko, Crispy Bread Crumbs - 8 Ounce

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$1.99$0.25/oz

Oil, for frying

First Street Canola Oil - 48 Ounce

Add First Street Canola Oil to Favorites.Add First Street Canola Oil to Favorites.

$3.99 was $4.59$0.08/oz

Marinara sauce for dipping

Sun Harvest Pasta Sauce, Organic, Marinara - 25 Ounce

Sale Price

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$2.99 was $3.29$0.12/oz

Cheesecloth, to drain liquid from ricotta cheese

First Street Cheesecloth, 100% Cotton - 1 Each

Sale Price

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$4.69 was $4.99

Directions

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