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Ricotta Cheese Patties

Ricotta cheese patties are something straight from my childhood. So easy and delicious. These were a Sunday staple in my house growing up. We usually would have them for a small snack later in the day because we’d still be full from Sunday lunch. Crisp, pillowy and so creamy. Try and use fresh ricotta, the bakery we used to get ours made it fresh and it would still be warm when we'd pick it up.

RICOTTA CHEESE PATTIES (ricotta cheese fritters)

Recipe By Mark Calaminici | Food Loves Company

Serves 4


½ cup parsley, chopped and loosely packed

500-600 grams fresh ricotta cheese

½ cup Parmigiano-Reggiano

½ cup Pecorino Romano

2 tbsp chili flakes, optional

½ cup panko bread crumbs

1 egg

Zest of half a lemon

Salt, to taste

Freshly cracked pepper, to taste

1 ½ cup extra virgin olive oil, for frying (or frying oil of choice)


1. In a medium bowl, add all the ingredients, season with salt and freshly cracked pepper. Mix together.

2. Form mixture into patties, pressing together gently. You can make the size of patty however big or small you like.

3. Heat extra virgin olive oil in a frying pan over medium heat. Place patties, three at a time into pan and cook each side until golden brown. Frying time will vary depending on the size of your patties. So just watch as you go.

Until next time, ciao!


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