Fried Ricotta with Spicy Marinara
about 20-25 ricotta balls
Servings 6
Ingredients
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
Spicy marinara
- 1 tablespoon oil
- 2 garlic cloves grated
- ½ teaspoon red chili flakes or more if desired
- 1 cup marinara sauce
Instructions
- Drain ricotta by putting it in a fine sieve mesh and letting it sit for at least 30 minutes or overnight. Mix drained ricotta with parsley, grated parmesan, onion powder, salt, black pepper, and 1 large egg until well combined.
- Put ½ cup all-purpose flour into a shallow bowl. Crack 2 eggs in another shallow bowl and put 1 cup of panko into a third bowl. Roll ricotta into 1 tablespoon size balls. Coat each portion in flour, dip in egg, then coat in panko. Repeat with the remaining ricotta. Place on a lined baking sheet and let freeze for 30 minutes.
- Meanwhile, make spicy marinara. Heat 1 tablespoon oil in a small saucepot over medium heat. Add garlic and red chili flakes, adding more chili flakes if desired. Saute for 30 seconds then add marinara sauce. Bring to a simmer, reduce heat to low, and continue to simmer for 10 minutes. Remove from heat and keep warm.
- Preheat frying oil to 375 degrees F.
- Carefully drop ricotta balls into oil and fry until golden brown, about 2 minutes. Drain ricotta on a paper towel-lined plate to drain excess oil. Serve fried ricotta with warm spicy marinara dipping sauce.
Notes
Use whole-milk ricotta for the best results. Whole-milk ricotta has a creamier, richer texture and holds its shape better than low-fat ricotta.
The spicy marinara can be made the day before. Reheat when ready to serve until warm.