Crisp on the outside, with light, fluffy centers, these easy homemade ricotta fritters are an irresistible bite-size dessert! The texture is the very best part! With creamy ricotta cheese and whipped egg whites folded into the batter (which is incredibly easy to make, by the way — these are ready in just 35 minutes!), you end up with light-as-air, melt-in-your-mouth fritters. Yum.
A simple dusting of powdered sugar is all they need, but if you’re feeling extra indulgent, make a simple homemade chocolate orange sauce for dipping. Perfect way to use up any extra oranges lying around during citrus season!
For more easy dessert recipes that feature beloved ricotta cheese (yes, please!), try my lemon ricotta poundcake, whipped ricotta cream, or this Italian ricotta cheesecake next!
Ingredients Needed
- Eggs, separated
- Ricotta cheese, homemade or store-bought
- Orange zest: you can use any variety of orange, I happened to have cara cara oranges on hand!
- Whole milk
- Pure vanilla extract
- Dry ingredients: all-purpose flour, granulated sugar, kosher salt, baking powder
- Melted unsalted butter
- Neutral oil for frying, such as sunflower oil, grapeseed oil, or avocado oil. Do not use extra virgin olive oil, as its smoke point is too low — it burns easily.
- Chocolate sauce: chopped semi-sweet chocolate, milk or heavy cream, and fresh orange zest
P.S. If you happen to have leftover ricotta, try my easy baked ricotta or homemade ricotta gnudi next!
Easy Instructions
- Mix the wet ingredients. Preheat oil in a large Dutch oven or tall pan with deep sides. Next, whisk egg yolks, ricotta, orange zest, milk, and vanilla extract.
- Mix the dry ingredients. In a separate bowl, whisk together flour, sugar, baking powder, and kosher salt.
- Whisk egg whites. Whip the egg whites until stiff peaks form.
- Fold together. Gently fold the wet ingredients into the dry ingredients. Slowly incorporate the egg whites, being careful not to deflate them.
- Fry the fritters. Drop small spoonfuls of fritter batter into the hot oil, then fry until golden brown and crispy on all sides, about 5 minutes. Transfer to a paper towel-lined wire rack to cool, then repeat with remaining batter.
Serving Suggestions
Serve these fritters warm, dusted with powdered sugar, and with the chocolate orange dipping sauce on the side. They pair wonderfully with a cup of coffee or tea, making them perfect for brunch or a sweet afternoon treat.
Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat them in the oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.
Ingredient Substitutions
- Ricotta Cheese: Use mascarpone or cottage cheese for a similar result.
- Orange Zest: Lemon or lime zest can provide a different citrus twist.
- Semi-Sweet Chocolate: Milk chocolate or dark chocolate can be used for the dipping sauce, depending on your preference.
- To make gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking blend to make these fritters gluten-free.
Prepare The Batter Ahead of Time
Partly: prepare the batter ahead of time and refrigerate for up to 24 hours. I recommend whipping and folding in the egg whites just before frying for the best results.
Ari’s Expert Tips!
- Whip the Egg Whites: Whipping the egg whites and folding them into the batter right before frying helps create a light and airy texture in the fritters.
- Maintain Oil Temperature: Keep the oil temperature consistent at around 350°F (175°C) to ensure the fritters cook evenly and don’t absorb excess oil.
- Don’t Overcrowd the Pan: Fry the fritters in small batches to avoid lowering the oil temperature and ensure a crispy finish.
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Light, Airy Ricotta Fritters with Chocolate Sauce
Ingredients
For ricotta fritters
- 2 large eggs, separated
- ½ cup ricotta
- zest of 1 large cara cara orange, or any orange!
- ⅓ cup whole milk
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 5 tsp granulated sugar
- ¾ tsp Kosher salt
- ½ tsp baking powder
- 2 Tbsp unsalted butter, melted
- confectioners' sugar, for serving
- canola or vegetable oil, for frying
For chocolate cara cara dipping sauce
- 4-6 Tbsp whole milk
- ½ cup dark or semi-sweet chocolate, chopped
- 1 tsp cara cara orange zest
Instructions
- Heat the oil. Heat 3-inches of neutral oil in a large dutch oven to 375F.
- Mix the wet ingredients. Whisk together 2 large egg yolks, ½ cup ricotta cheese, 1 tsp orange zest, ⅓ cup milk, and 1 tsp vanilla extract.
- Mix the dry ingredients. In a medium bowl, whisk together 1 cup all-purpose flour, 5 tsp sugar, ¾ tsp Kosher salt, and ½ tsp baking powder.
- Whisk egg whites. Place 2 large egg whites in the bowl of a stand mixer fitted with whisk attachment. Whisk until soft peaks form, about 3-4 minutes.
- Combine wet and dry ingredients. Meanwhile, add egg yolk mixture to the flour mixture, along with 2 Tbsp melted butter. Stir until just combined. Gently fold in the egg whites.
- Fry the fritters. Using a soup spoon, gently scoop up to 2½ Tbsp of batter and ease it into the hot oil using another spoon. Fry in batches until golden brown, about 5-6 minutes. Cool slightly on cooling rack, then dust with powdered sugar.
- Make the chocolate orange sauce. Heat 6 Tbsp milk in a small sauce pan and bring to a gentle simmer. Pour 4 Tbsp milk over chocolate, then let sit 1 minute. Whisk until smooth, then add 1 tsp orange zest. If too thick, whisk in additional milk, 1 Tbsp at a time. Enjoy immediately with the ricotta fritters.
Nutrition
Recipe only slightly adapted from Zoe Nathan’s cookbook Huckleberry, which I highly recommend you purchase or checkout from a local library. So good!
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