Fried Ricotta with Spicy Marinara Recipe

Introduction

This Fried Ricotta with Spicy Marinara is a crispy, creamy appetizer that’s full of flavor and perfect for sharing. Golden-fried ricotta balls pair beautifully with a warm, zesty marinara sauce that has just the right amount of heat. It’s a delightful treat for any occasion.

Ingredients

• 15 ounces whole milk ricotta
• 1 tablespoon chopped parsley
• ½ cup grated parmesan
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 large eggs, divided
• ½ cup all-purpose flour
• 1 cup panko
• Oil for frying
• 1 tablespoon oil (for marinara)
• 2 garlic cloves, grated
• ½ teaspoon red chili flakes (or more if desired)
• 1 cup marinara sauce

Instructions

1. Step 1: Drain the ricotta by placing it in a fine sieve and letting it sit for at least 30 minutes or overnight. In a bowl, combine the drained ricotta with chopped parsley, grated parmesan, onion powder, salt, black pepper, and 1 large egg. Mix until well combined.
2. Step 2: Place the flour in a shallow bowl, crack 2 eggs into a second shallow bowl, and put panko in a third bowl. Shape the ricotta mixture into 1-tablespoon-sized balls. Coat each ball first in flour, then dip in the beaten eggs, and finally coat with panko. Repeat until all ricotta is coated. Arrange the balls on a lined baking sheet and freeze for 30 minutes.
3. Step 3: While the ricotta chills, prepare the spicy marinara. Heat 1 tablespoon oil in a small saucepan over medium heat. Add grated garlic and red chili flakes, adjusting the amount for your preferred spice level. Sauté for 30 seconds, then stir in the marinara sauce. Bring to a simmer, reduce heat to low, and continue cooking gently for 10 minutes. Remove from heat and keep warm.
4. Step 4: Heat oil for frying to 375°F (190°C). Carefully drop the frozen ricotta balls into the hot oil and fry until golden brown, about 2 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
5. Step 5: Serve the fried ricotta warm alongside the spicy marinara dipping sauce for a delicious and satisfying appetizer.

Tips & Variations

• Make sure to drain the ricotta thoroughly to prevent the mixture from becoming too watery and difficult to form into balls.
• For extra flavor, add a pinch of smoked paprika to the ricotta mixture before forming the balls.
• If you prefer less heat, reduce the red chili flakes in the marinara or omit them entirely.
• Use a thermometer to maintain the oil temperature for even frying and to avoid greasy ricotta balls.

Storage

Store leftover fried ricotta balls in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 375°F (190°C) for about 10 minutes to restore their crispiness. Marinara sauce can be stored separately in the fridge for up to 5 days and reheated gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ricotta balls ahead of time?

Yes, you can prepare and freeze the coated ricotta balls ahead of time. Simply fry them directly from frozen when ready to serve.

What can I use instead of panko breadcrumbs?

You can substitute panko with regular breadcrumbs, crushed crackers, or even finely chopped nuts for a different texture and flavor.

Fried Ricotta with Spicy Marinara Recipe

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Crispy on the outside and creamy on the inside, Fried Ricotta with Spicy Marinara is a delightful appetizer that combines tender ricotta balls coated in panko and fried to golden perfection, served alongside a zesty, homemade spicy marinara sauce. This dish offers a perfect balance of richness, texture, and a kick of heat, ideal for sharing or as a savory snack.

• Author: Rita
• Prep Time: 45 minutes (including draining and freezing time)
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 20 ricotta balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Fried Ricotta

• 15 ounces whole milk ricotta
• 1 tablespoon chopped parsley
• ½ cup grated parmesan
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 large eggs, divided
• ½ cup all-purpose flour
• 1 cup panko
• Oil for frying (enough to deep fry, about 2-3 cups)

Spicy Marinara

• 1 tablespoon oil
• 2 garlic cloves, grated
• ½ teaspoon red chili flakes, or more if desired
• 1 cup marinara sauce

Instructions

1. Drain and prepare ricotta: Place the ricotta in a fine mesh sieve and let it drain for at least 30 minutes or preferably overnight to remove excess moisture. This step is crucial to ensure the ricotta balls hold their shape while frying.
2. Mix ricotta filling: In a bowl, combine the drained ricotta with chopped parsley, grated parmesan, onion powder, salt, black pepper, and 1 large egg. Mix thoroughly until all ingredients are well incorporated into a smooth mixture.
3. Prepare breading stations: Set up three shallow bowls: one with ½ cup all-purpose flour, one with 2 beaten eggs, and the third with 1 cup panko breadcrumbs. These will be used to coat the ricotta balls.
4. Shape and coat ricotta balls: Using about 1 tablespoon of the ricotta mixture per ball, roll them gently into tight balls. First, coat each ball in flour, then dip into the beaten eggs, and finally roll them in panko breadcrumbs until thoroughly coated. Place the coated balls onto a lined baking sheet and freeze for 30 minutes to firm up before frying.
5. Make the spicy marinara sauce: Heat 1 tablespoon of oil in a small saucepan over medium heat. Add grated garlic and red chili flakes; sauté for about 30 seconds until fragrant. Add the marinara sauce, bring to a gentle simmer, then reduce heat to low and let simmer for 10 minutes to develop flavor. Remove from heat and keep warm.
6. Heat oil for frying: Preheat enough oil in a deep fryer or heavy-bottomed pot to 375°F (190°C) for deep frying.
7. Fry ricotta balls: Carefully drop the frozen ricotta balls into the hot oil in batches, ensuring not to overcrowd. Fry them for about 2 minutes or until they turn golden brown and crisp on the outside.
8. Drain and serve: Use a slotted spoon to remove the balls and place them on a paper towel-lined plate to drain excess oil. Serve immediately with the warm spicy marinara dipping sauce for a perfect appetizer experience.

Notes

• Draining the ricotta well is crucial to prevent soggy balls and ensure they hold their shape during frying.
• Freezing the balls before frying helps maintain their integrity in hot oil, preventing them from falling apart.
• You can adjust the amount of red chili flakes in the marinara sauce to make it as spicy as you prefer.
• Use a thermometer to ensure oil is at the correct temperature for even frying and to avoid greasy results.
• Leftover ricotta balls can be reheated in an oven to maintain crispiness, but they are best enjoyed fresh.

Keywords: fried ricotta, spicy marinara, ricotta balls, Italian appetizer, crispy ricotta, homemade marinara, fried cheese balls