Name: Fried Ricotta with Spicy Marinara
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 15 ounces whole milk ricotta; 1 tablespoon chopped parsley; ½ cup grated parmesan; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; 3 large eggs, divided; ½ cup all-purpose flour; 1 cup panko; Oil for frying; 1 tablespoon oil (for marinara); 2 garlic cloves, grated; ½ teaspoon red chili flakes (or more, to taste); 1 cup marinara sauce

Why You’ll Love This Recipe

I like this recipe because it transforms simple ricotta into something truly special. The crunchy coating makes every bite exciting, while the spicy marinara adds a kick that balances the creaminess. I also love that it’s versatile I can serve it as an appetizer, snack, or even as a fun side dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Fried ricotta
15 ounces whole milk ricotta
1 tablespoon chopped parsley
½ cup grated parmesan
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
3 large eggs divided
½ cup all-purpose flour
1 cup panko
oil for frying

Spicy marinara
1 tablespoon oil
2 garlic cloves grated
½ teaspoon red chili flakes or more if desired
1 cup marinara sauce

Directions

I start by combining the ricotta, parsley, parmesan, onion powder, salt, black pepper, and one egg in a bowl, mixing until smooth.
I scoop portions of the mixture and shape them into small patties or balls, then place them on a lined tray and refrigerate for at least 30 minutes to firm up.
While they chill, I set up a dredging station with three bowls: one with flour, one with two beaten eggs, and one with panko.
I coat each ricotta piece first in flour, then in egg, and finally in panko, making sure they are well coated.
In a deep skillet, I heat oil over medium-high until hot. I fry the ricotta pieces in batches until golden brown and crispy on all sides, then drain them on paper towels.
For the spicy marinara, I heat oil in a pan, add garlic and chili flakes, and cook for about 30 seconds. Then I stir in the marinara sauce and simmer for 5 minutes.
I serve the fried ricotta hot with the spicy marinara for dipping.

Servings and Timing

This recipe makes about 4 servings. It takes around 20 minutes of prep time and 20 minutes of cooking time, so I can have it ready in about 40 minutes.

Variations

Sometimes I switch up the herbs and use basil or oregano instead of parsley. If I want more heat, I add extra chili flakes or even a pinch of cayenne. For a different texture, I occasionally use Italian-style breadcrumbs instead of panko. I’ve also tried baking the ricotta pieces instead of frying, which works well if I want a lighter version.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I like using the oven or an air fryer so the coating stays crispy. Microwaving works, but it makes the coating softer. The marinara sauce can be stored separately in the fridge for 4–5 days and reheated on the stove or in the microwave.

FAQs

Can I make the ricotta mixture ahead of time?

Yes, I often prepare the mixture a day in advance and keep it chilled until I’m ready to coat and fry.

Can I freeze fried ricotta?

I freeze the uncooked, breaded ricotta pieces on a tray first, then store them in a freezer bag. They fry well straight from frozen.

Can I use low-fat ricotta?

I prefer whole milk ricotta for the best texture, but low-fat can be used. It just won’t be as creamy.

What oil is best for frying?

I usually use vegetable oil or canola oil because they have a high smoke point and neutral flavor.

Can I bake instead of frying?

Yes, I place the breaded ricotta on a baking sheet, spray with oil, and bake at 400°F until golden and crispy.

How do I keep the coating from falling off?

I make sure to chill the ricotta mixture before coating and press the breadcrumbs firmly to help them stick.

Can I make this gluten-free?

Yes, I substitute gluten-free flour and gluten-free breadcrumbs for a similar result.

What can I serve with fried ricotta?

I like to pair it with a fresh salad, roasted vegetables, or even as a topping for pasta.

Can I use jarred marinara sauce?

Yes, I often use store-bought marinara and just add garlic and chili flakes to enhance the flavor.

How do I prevent the ricotta from being too wet?

I drain any excess liquid from the ricotta before mixing, and sometimes I gently blot it with paper towels to firm it up.

Conclusion

Fried ricotta with spicy marinara is a dish I turn to when I want something crispy, creamy, and satisfying. It’s easy to prepare, customizable, and always a crowd-pleaser. I enjoy making it for family and friends, and it never fails to impress with its flavor and texture.