Spinach and Ricotta Fritters

Almost had some cheese leakage

Quite often, we seem to be on the same wavelength with Karen over at Back Road Journal. The day eggplant parm was on the menu at our house, low and behold she posted her version. Ditto with a light tomato pasta she made. The day we were planning to make bruschetta, she had a picture of three varieties she’d had at a restaurant. The woman clearly has exquisite taste. Oh and we think she might be the one person who stocks as much pasta as we do. A picture she had of a ricotta fritter at a restaurant in Portland, Maine inspired this recipe. Hey we thought, we have ricotta, we have spinach, and an idea was born. Which is sort of funny since her fritters didn’t have spinach. Sometimes we need to read more and drool less.

Spinach and Ricotta Fritters

  • 1 tbsp olive oil
  • 8 ounces ricotta
  • 4 ounces mozzarella
  • 1/4 cup shredded Romano, parm or other hard cheese
  • 1 bunch spinach
  • 2 tbsp fresh basil, chopped
  • salt/pepper
  • 1 egg
  • 1/4 cup white wine
  • 1/2 cup cornmeal
  • 1 cup breadcrumbs
  • olive oil for pan frying

Heat olive oil in a large frying pan and add spinach in bunches to wilt. Once all the spinach is wilted, remove from heat and turn out on a cutting board. Chop finely. Dump in large bowl and mix with cheeses, basil, and desired amount of salt and pepper. Place in the refrigerator until ready to use or in the freezer for 10-15 minutes. Get out three small bowls. In one, whisk egg and white wine and a bit of salt and pepper if desired. Place the bread crumbs in another bowl and the cornmeal in the last bowl. Start heating enough oil to cover the bottom of the frying pan. Get cheese mix out and roll into two inch balls. Dip in cornmeal, then egg mix, then breadcrumbs. Drop in batches in hot oil. Fry on each side until golden, about 2-3 minutes per side tops. Don’t overdo it or they’ll melt. Repeat until all balls are fried. Serve warm.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes and tagged , , . Bookmark the permalink.

33 Responses to Spinach and Ricotta Fritters

  1. Talk about drooling! They look mouth watering-ly delicious!

  2. A_Boleyn says:

    The recipe sounds very appetizing … pic is great of course.

  3. nrhatch says:

    Mmm . . . fried cheese! πŸ˜€

  4. Holy crap that looks amazing. I’m kind of hating on you right now.

  5. Funny how that happens… serendipity I guess πŸ™‚ These look wonderful and I’ve just made some ricotta.. have the spinach.. just kidding, but seriously, I might just make this:D

  6. Love the combination of ricotta and spinach whichever way it happens.

  7. Rock Salt says:

    Oh man… I’m so hungry…

  8. Ohhhh, the variations that are possible! Wonder if I have time to make some for breakfast?

  9. cuminseeds says:

    Whoa, this looks fantastic. Spinach and ricotta are just great together!

  10. Karen says:

    I think we are on the same wavelenght and that appears to be a good thing. I can’t wait to try your fritters…they do look terrific. Thank you for all the links, that is very nice of you.

  11. This is an awesome recipe. I can eat this any time of the day.

  12. Meenakshi says:

    Gooey fried cheese and silky spinach!! Mmmmm πŸ˜›

  13. Eva Taylor says:

    I did the same thing with Karen’s Eggplant Parmesan Recipe β€” made it on the weekend and it was TDF. The ricotta is exquisite and I like a little cheese leakage (about the only place I like leakage of any sort!).

  14. Mad Dog says:

    You’ve done an excellent job – they look delicious!

  15. What an inspired dish! I love it!

  16. billpeeler says:

    This looks awesome – spinach and ricotta pair so naturally, you just KNOW those fritters were awesome —

  17. I bet these would taste delicious with some tomato sauce drizzled on top!

  18. egg me on says:

    There’s food inspiration everywhere! While I’m sure Karen’s original fritters are good, the spinach seems like a great addition. Mmmm.

  19. Purely.. Kay says:

    There’s nothing like spinach and ricotta.. nothing! I must say, I missed your blog Greg.. you and Katherine are just amazing!

  20. Lauren says:

    I know what I’m doing with the spinach in my fridge now! This looks amazing.

  21. I love any kind of fritter!

  22. ChgoJohn says:

    Wow, Greg! These look so good!

  23. This looks like something I would love πŸ™‚ Moreish!

  24. Carolyn Chan says:

    Fried cheese makes eating vegetables easy πŸ™‚

  25. nancyc says:

    That looks like a very tasty way to eat spinach!

  26. Kristy says:

    Oh…definitely drooling!

  27. soupernaturel says:

    Yummy Yummy Yummy!!!

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