Fried Ricotta with Spicy Marinara Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat oil for frying: Preheat enough oil in a deep fryer or heavy-bottomed pot to 375°F (190°C) for deep frying.
- 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.
- 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
