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Ricotta Fritters with Chocolate


12 oz/340 g fresh ricotta cheese, well drained
⅔ cup/80 g all-purpose/plain flour, plus extra for rolling
3 oz/85 g dark chocolate, chopped
cup/30 g pine nuts, toasted
cup/50 g sugar
2 eggs
Zest of 1 orange
1 cup/240 ml grapeseed or vegetable oil, for frying
Powdered icing sugar, for dusting


Makes: 12


In a medium bowl, mix together the ricotta, flour, chocolate, pine nuts, sugar, eggs and orange zest. Using a scoop or large soupspoon, gather enough of the mixture to form a ball the size of a golf ball. Continue with the remaining ricotta mixture to make about 12 balls. (The recipe can be made up to this point a few hours before frying if the balls are kept refrigerated.) Heat the grapeseed oil in a deep-sided frying pan to 350°F/180°C. Roll the balls of ricotta in flour, shaking off any excess. Slip a few balls at a time into the hot oil and cook for about 3 minutes or until deep golden and hot throughout. Drain on paper towels, dust with powdered icing sugar and serve piping hot.

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