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Fried Ricotta

Crispy on the outside and soft on the inside, fried ricotta is an easy-to-make recipe that will conquer the most demanding food lovers out there. Here’s the step by step recipe to make a flawless dish!


400 gr of aged ricotta (a couple of days)
2 eggs
Frying seed oil 
Fried ricotta recipe


The fried ricotta recipe has no specific origin. In Sicily, the dish has been prepared for a long time and that custom has never left the culinary traditions of the people. Fried ricotta was a working-class dish, where no waste of food was allowed.

The used ricotta was a couple of days old and came to life thanks to a coating in breadcrumbs and a deep frying process that added a beautiful amber-colored treat.

As time went by, fried ricotta has become a common culinary custom throughout the island and is now a popular street food item for tourists and locals alike.



The beauty and the perk of fried ricotta is that you do not need to be a great cook to make it. All you need is to follow simple instructions. Serve the fried ricotta while it’s still hot and conquer the palates of your friends and family with one simple bite!  


Cut the ricotta cheese into even slices or in 2 cm cubes. Crack the eggs in a salad bowl and mix them will with the use of a fork. Rub the ricotta in the egg mix and drain any excess on the side of the bowl before wrapping it in breadcrumbs. Complete these actions delicately to avoid breaking the pieces of ricotta.

Heat up the seed oil in a saucepan. When the breadcrumbs are perfectly stuck to the ricotta, dip the pieces in the boiling hot oil. Fry the ricotta until the external part turns into a nice amber-colored crust. Drain the fried ricotta from the excess oil and place them on a paper towel or cardboard for a few minutes. Add a pinch of salt and serve while the dish is warm. 


The fried ricotta recipe was born as a savory dish but with modifications it can also become a fantastic dessert. All you need to do is withhold the salt and garnish your ricotta with a delicious custard cream.