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Ricotta Fritters

Ricotta Fritters
Marc Meyer

Prep 30 mins
Total 30 mins
4 to 6 servings
436 kcal


  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 1 pound) ricotta
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • Grapeseed, corn, canola, or other neutral oil
  • Confectioners' sugar


  • Beat the eggs, vanilla, and ricotta together in a large mixing bowl. Sift the flour, sugar, and baking powder on top, and fold the mixture together until it is a homogenous if not entirely smooth batter.
  • Preheat the oven to 200°F (93°C).
  • Bring 2 inches of oil to 375°F (190°C) in a wide skillet. Add tablespoon-sized lumps of batter to the oil, working in batches as necessary to avoid crowding the pan. Fry the fritters for about 4 minutes, flipping them once mid-fry to ensure that each side turns a deep golden brown.
  • Remove them to a paper towel-lined sheet pan and put the pan in the oven. Let the oil return to temperature before you fry the next batch. Put your serving platter in the oven to warm before adding the last of the batter to the pan.
  • Serve the fritters on the warmed platter, dusted generously with confectioners' sugar.