Ricotta Fritters

Frittelle di Ricotta

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 225 g/8 oz ricotta
  • 60 g/2 oz plain or bitter chocolate, slivered
  • 4 tablespoons caster sugar
  • 2 generous pinches ground cinnamon
  • 4 tablespoons Strega (liqueur)
  • 1 egg
  • 2 eggs, beaten
  • self-raising flour
  • light olive oil for deep-frying
  • icing sugar


    Sieve the ricotta into a bowl. Mix the slivered chocolate, sugar, cinnamon, Strega and egg into the ricotta. With 2 spoons, make approximately 20 balls the size of a ping-pong ball. Gently roll the balls in the beaten egg and then in the self-raising flour.

    Drop the balls into hot olive oil and deep-fry until golden. Dust the ricotta balls with icing sugar and serve at once.