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Italian Ricotta Fritters Recipe (Polpette di Ricotta)

Italian Ricotta Fritters Recipe (Polpette di Ricotta)

4.37 from 11 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Antipasti
Cuisine Italian


  • 800 g ricotta 28 oz
  • 120 g grated pecorino cheese 1 ¼ cup
  • 50 g grated Parmigiano Reggiano cheese ½ cup
  • 2 beaten eggs
  • 100 g bread crumbs 1 cup
  • chopped parsley
  • salt and pepper
  • organic oil


  • Place a mesh strainer with very small holes over a bowl.
  • Add the ricotta and with a rubber spatula gently push in.
  • Let the ricotta strain for at least 5 hours.
  • Put the previously drained ricotta in a bowl. Add the grated cheese, breadcrumbs, chopped parsley, salt, and eggs.
  • mix the mixture with a fork until you obtain a soft but dense compound. You can add more breadcrumbs or cheese if it is too soft. 
  • Take a walnut size of the ricotta mixture and roll it into a ball.
  • Fry the polpette in hot oil until it becomes brown.


Keyword polpette di ricotta, Ricotta fritters
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