Best 4 Real Tasty Italian Fried Ricotta Balls Recipes

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**Indulge in the Crispy Delight of Italian Fried Ricotta Balls: A Culinary Journey Through Three Unique Recipes**

Prepare to tantalize your taste buds with the delectable Italian fried ricotta balls, a culinary masterpiece that embodies the essence of Italian cuisine. These irresistible treats, known as Arancini di Riso in Sicilian dialect, are crafted with a combination of creamy ricotta cheese, savory herbs, and a crispy golden-brown exterior. Embark on a culinary adventure as we present three distinct recipes, each offering a unique take on this beloved dish. From the classic Sicilian Arancini di Riso filled with a rich ragu and peas to the innovative Arancini with Spinach and Sun-Dried Tomatoes, and the delectable Baked Arancini with a surprise mozzarella center, these recipes cater to diverse preferences and dietary choices. Whether you're craving a hearty appetizer, a light main course, or a delightful snack, our carefully curated collection offers the perfect fried ricotta ball recipe for every occasion. Get ready to immerse yourself in the symphony of flavors and textures that define this iconic Italian delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA BALLS (ITALIAN DOUGHNUTS)



Ricotta Balls (Italian Doughnuts) image

Make and share this Ricotta Balls (Italian Doughnuts) recipe from Food.com.

Provided by Steve P.

Categories     Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

1 egg (beaten)
1 tablespoon sugar
1 cup all-purpose flour
3 tablespoons milk
2 teaspoons baking powder
1 cup ricotta cheese
vegetable oil (for deep frying, since this is a dessert dish avoid using a strong flavored oil like olive oil) or shortening (for deep frying, since this is a dessert dish avoid using a strong flavored oil like olive oil)

Steps:

  • Mix all ingredients together in a large bowl.
  • Drop by teaspoonfuls into hot oil and deep fry.
  • Balls will turn themselves over when one side is done.
  • Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
  • Drain on paper towels to cool and absorb oil.
  • When cool, sprinkle with powdered sugar.

Nutrition Facts : Calories 43.2, Fat 1.6, SaturatedFat 1, Cholesterol 13.2, Sodium 42.9, Carbohydrate 5, Fiber 0.1, Sugar 0.6, Protein 2

RICOTTA MEATLESS MEATBALLS WITH SAUCE



Ricotta Meatless Meatballs with Sauce image

"Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe.

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 17

⅔ cup whole-milk ricotta cheese
2 large eggs, beaten
4 cups homemade dry bread crumbs
1 cup grated Pecorino Romano cheese
⅓ cup grated Parmigiano-Reggiano cheese
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 (14 ounce) cans crushed tomatoes
¼ cup red wine
2 tablespoons chopped fresh basil
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Line a baking sheet or large plate with waxed paper.
  • Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
  • Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
  • Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
  • Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 92.6 g, Cholesterol 141.6 mg, Fat 24.8 g, Fiber 7 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 2198.8 mg, Sugar 14.2 g

CHEF JOHN'S ITALIAN MEATBALLS



Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

  • Cover a baking sheet with foil and spray lightly with cooking spray.
  • Soak bread crumbs in milk in a small bowl for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  • Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

FRIED RICOTTA



Fried Ricotta image

Life in the hilly inland of Molise was for centuries a pastoral existence, and the traditional staples of the pastoral table are still essential elements in cooking alla Molisana. Ricotta, a nutritious and always available by-product of cheesemaking, thus appears on the table in many forms, such as gnocchi, with pastas and vegetables, and in soups-or eaten just plain, with bread. Here's one of the most delicious ways that ricotta can be enjoyed: drained, shaped in small pieces, breaded, and fried, ricotta fritta gains new dimensions of texture and flavor. Serve these fried ricotta morsels as a savory appetizer or main course, in a puddle of tomato sauce or on top of braised vegetables. On the other hand, if you top them with some poached peaches or peach preserve or fruit jam with a dollop of whipped cream, you have a glorious dessert.

Yield makes about 24 pieces, serving 4 to 6 as a savory appetizer or 6 to 8 as a dessert

Number Of Ingredients 11

A 15-ounce container fresh ricotta, drained
1/2 cup all-purpose flour for dredging
2 cups fine dry bread crumbs
2 large eggs
Pinch of kosher salt
1/2 cup vegetable oil
2 cups Tomato Sauce (page 385)
12 fresh basil leaves, shredded (about 3 tablespoons)
2 cups poached fruit or fruit jam
1 cup whipped cream
1 tablespoon-sized ice-cream scoop (or measuring spoon or melon baller); a heavy-bottomed nonstick skillet or sauté pan, 12-inch diameter or larger

Steps:

  • Put the drained ricotta in a bowl. With the ice-cream scoop or other implement, scoop out tablespoon-sized balls of ricotta, and set them on a parchment-lined tray or sheet pan (you should have about twenty-four ricotta balls total). Set the tray in the freezer, and chill the balls until firm, about 30 minutes.
  • Spread the flour on a small plate, and the bread crumbs on a large plate. Whisk the eggs with a pinch of salt in a wide, shallow bowl. Dredge the balls in the flour, and gently flatten them into thick patties. Coat the patties in egg, then dredge them until well coated in the bread crumbs, but not heavily so. Return the breaded patties to the parchment-lined tray.
  • When you are ready to fry the patties, pour the vegetable oil in the skillet and set over medium heat. The oil is ready when the tip of a patty sizzles on contact. Drop the patties into the skillet in batches, so they are not crowded, and fry for 1 to 2 minutes on each side, until golden brown and crispy. Lift them from the skillet with a slotted spatula, and drain briefly on paper towels.
  • Serve ricotta fritta while still hot.
  • For a savory appetizer or main course: spoon a pool of hot tomato sauce onto each serving plate, set 4 to 6 fried patties per portion in the sauce, and scatter shredded basil on top.
  • For a dessert dish: top portions of 3 or 4 patties per serving with warmed peach preserves (or any fruit jam or poached fruit) and whipped cream.

Tips:

  • Use fresh ricotta cheese for the best flavor and texture.
  • Make sure the ricotta cheese is well-drained before frying, or the balls will be too greasy.
  • Form the ricotta balls into small, uniform sizes so that they cook evenly.
  • Heat the oil to the correct temperature before frying the ricotta balls, or they will not brown properly.
  • Fry the ricotta balls in batches so that they do not overcrowd the pan and cook evenly.
  • Drain the ricotta balls on paper towels before serving to remove any excess oil.

Conclusion:

Italian fried ricotta balls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with a side salad. If you are looking for a unique and flavorful dish, give these ricotta balls a try.

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