Savory Ricotta Fritters with Quick Tomato Sauce
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The first time I saw ricotta fritters, I was watching Jamie Oliver on the screen in the nail salon. What could be better than low-carb Italian fried ricotta fritters, a dish I had never heard of?
Unlike his recipe, I skipped the flour, and added mozzarella cheese. Trying both ricotta fritters with and without the mozzarella, the added cheese won out, and serves as an extra binder, adding to the texture, and making this truly low-carb.
The tomato sauce is made quickly with one large can of Marzano Plum Tomatoes, which is ready when the fritters are done. This dish takes about 30 minutes active time, but does require a lot of patience, as the fritters are fried on the lowest setting.
What are Ricotta Fritters?
Savory ricotta fritters are fried dollops of ricotta cheese, mixed with egg, nutmeg, mozzarella and fried slowly on the stove. They can be eaten as is, or placed in a bed of fresh tomato sauce. They can be a main dish, a side dish or a starter.
Tips For Ricotta Fritters
- Remove the moisture from the ricotta. This will truly make all the difference in the world. Place your ricotta in a strainer lined with cheesecloth or paper towels. Place over a bowl. Cover with paper towel or cheesecloth and press out the extra liquid using a bowl on top. It is recommended to do this for 8 hours, but I only had one hour and used paper towels and was able to make these with no problem.
- Fry on very low. I used the lowest setting on my gas stove. Each fritter took about 8 minutes on one side and six minutes on the other side. It could even take longer, so be patient.
- While the fritters are frying, make the tomato sauce.
- Put tomato sauce in a baking dish. Place ricotta cheese on top of the sauce and keep warm in the oven until serving. You want the sauce to be hot. Sprinkle parmesan or pecorino romano on top right before serving.
Variations on Ricotta Fritters
- Top with Pepperoni
- Serve with Pesto
- Add Veggies, such shredded zucchini
- Go sweet, adding finely chopped apples with cinnamon and sweetener such as Swerve.
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More Keto Italian from Spinach Tiger
- Keto Eggplant Lasagna
- Eggs in Purgatory (Italian Shashuka)
- Italian Sausage Balls
- Keto Sausage Crusted Three Cheese Pizza
- Ricotta Stuffed Meatballs
- Chicken Parmesan with Pepperoni
Savory Ricotta Fritters with Quick Tomato Sauce
Ingredients
Ricotta Fritters
- 330 grams ricotta cheese 1 1/4 cup
- 2 tablespoons olive oil
- 1/2 cup mozzarella cheese shredded
- 1/4 cup pecorino romano or parmesan grated
- 1 small egg
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons chopped parsley
- salt and pepper
Fast Tomato Sauce
- 1 tablespoon olive oil
- 1 clove garlic
- 1 28 ounce can San Marzano Peeled Tomatoes
- 1/4 cup white wine optional
- salt and pepper
Instructions
Getting Liquid out of Ricotta (one hour to overnight)
- Use either cheesecloth or paper towels. I used paper towels and placed under and over the ricotta cheese in mesh strainer over a bowl. I placed another bowl over the ricotta to press out liquid. I only did this for one hour, but you can do this overnight also.
Tomato Sauce
- Heat oil in medium sauce pan that will fit the tomato sauce. Add garlic cloves and cook for a minute. If garlic burns, start over.
- Crush the tomatoes with your hand, retaining the pulp and allowing all the juice and puree to go into the pan. You CAN add in some of the pulp if desired.
- Add in white wine. Season with salt and pepper. Simmer on low for 30 minutes, while making the fritters.
Ricotta Fritters
- Mix ricotta, pecorino romano, parsley, mozzarella, nutmeg, egg, salt and pepper together.
- Heat a flat frying pan (I used a griddle) with a small amount of oil. Using a spoon, place each fritter in frying pan, keeping enough space between to be able to turn them easily. Cook each side 8 minutes and six minutes after flipping. BE PATIENT. They will brown, but this takes time. Keep the heat at its lowest setting.
- Once tomato sauce is done, place both sauce and then fritters in baking pan and warm up in oven if necessary. Serve when hot.
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