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Pecorino and Ricotta Lemon Fritters


2 cups/480 ml pure olive oil for frying
1 lb/455 g fresh ricotta cheese
4 eggs, beaten
cup/25 g grated Pecorino Romano cheese
cup/90 g all-purpose/plain flour, plus extra for dredging
Zest of 1 lemon
1 tbsp fresh flat-leaf parsley, chopped finely
Salt and freshly cracked black pepper


Makes: 10


Heat the oil to 360°F/180°C in a deep fryer or heavy saucepan. In a medium bowl, mix together the ricotta, eggs, pecorino, flour, lemon zest and parsley. Stir in a pinch of salt and a few grindings of pepper. Make balls of the ricotta mixture about the size of golf balls. Dredge the ricotta balls in the extra flour and fry until golden brown, about 2 minutes. Drain on paper towels or paper bags and serve immediately.

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