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Ricotta Fritta: Ricotta Fritters

  • Yield: About 2 dozen fritters


  • 1/2 pound almond macaroons
  • 1/2 cup powdered sugar
  • 1 pound fresh ricotta
  • 1/2 teaspoon freshly ground cinnamon
  • 3 large eggs
  • 1 1/2 cups flour
  • 1 tablespoon water
  • 2 cups fine dried bread crumbs
  • Oil, for frying
  • Whipped cream
  • 1 cup honey
  • Confectionersí sugar, for garnish


  • Preheat the fryer to 350 degrees F.
  • In the bowl of a food processor, combine the macaroons and process until finely ground. Add the sugar, cheese, cinnamon, and 2 of the eggs. Continue to process until incorporated.
  • Form the cheese mixture into small balls, about a tablespoon each.
  • Roll the balls in the flour, coating completely. In a shallow bowl, beat the remaining 1 egg and the water. Dip each ball in the egg wash, letting the excess drip off. Finally, dredge each ball in the bread crumbs, coating completely.
  • Fry the balls in batches until golden brown, about 2 minutes. Remove from the oil and drain on paper towels.
  • Place a dollop of the whipped cream in the center of each serving plate. Lay the fritters around the whipped cream. Drizzle the fritters with the honey. Garnish with confectioners’ sugar.