ricotta fritters with nutella®

Ethnic Inspired
All year round

40 minutes

Yields: 18 (6 servings)
Portion: 3 fritters



  • 12 oz. ricotta
  • 2 eggs
  • 1 tbsp. sugar
  • 3/4 cup unbleached all-purple flour
  • 3 tsp. baking powder
  • 1 tbsp. lemon juice
  • 1 tbsp. vanilla
  • Powdered sugar for dusting 3 oz. Nutella®



Drain as much moisture from the ricotta as possible. A quick method to do this is to wrap the ricotta in a cheesecloth or in a thin dishcloth, then squeeze the moisture out.

Combine all ingredients (except powdered sugar and Nutella®) and refrigerate for 1 hour.

Heat fryer to 375° F.

Drop rounded tablespoons of batter into the hot oil in batches and fry until all sides of the fritters are nicely browned and crisp, about 4-6 minutes.

Set fritters on a paper towel and dust generously with powdered sugar while still warm. 

Serve with 1 oz. of Nutella® for dipping.