Real Tasty Italian Fried Ricotta Balls Recipes

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RICOTTA BALLS (ITALIAN DOUGHNUTS)



Ricotta Balls (Italian Doughnuts) image

Make and share this Ricotta Balls (Italian Doughnuts) recipe from Food.com.

Provided by Steve P.

Categories     Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

1 egg (beaten)
1 tablespoon sugar
1 cup all-purpose flour
3 tablespoons milk
2 teaspoons baking powder
1 cup ricotta cheese
vegetable oil (for deep frying, since this is a dessert dish avoid using a strong flavored oil like olive oil) or shortening (for deep frying, since this is a dessert dish avoid using a strong flavored oil like olive oil)

Steps:

  • Mix all ingredients together in a large bowl.
  • Drop by teaspoonfuls into hot oil and deep fry.
  • Balls will turn themselves over when one side is done.
  • Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
  • Drain on paper towels to cool and absorb oil.
  • When cool, sprinkle with powdered sugar.

Nutrition Facts : Calories 43.2, Fat 1.6, SaturatedFat 1, Cholesterol 13.2, Sodium 42.9, Carbohydrate 5, Fiber 0.1, Sugar 0.6, Protein 2

RICOTTA BALLS



Ricotta Balls image

It's Martedi Grasso (Fat Tuesday) and window displays of pastry shops around Italy are piled high with castagnole (fried sweet dough balls) for the occasion. Why not celebrate with our ricotta balls dipped in orange-infused honey?

Provided by Redazione Web

Categories     cakes and desserts

Time 2h

Yield 80

Number Of Ingredients 11

14OZ. sheep's milk ricotta
11OZ. honey
9OZ. primo sale cheese
1 1/2CUPS re-milled durum wheat
2/3CUP granulated sugar
4 egg yolks
2 oranges
1PACKET saffron
baking powder
acquavite
peanut oil

Steps:

  • Line two plates with paper towels. Let the ricotta and primo sale cheeses drain for 30 minutes on the plates to absorb the excess liquid.
  • Then vigorously whisk the ricotta with the sugar, until you have a creamy foam.
  • Crumble the primo sale cheese into fine pieces and grate the zest from 1 orange.
  • In a mixing bowl, combine the primo sale, egg yolks, saffron, orange zest, 1 Tbsp. acquavite, 1 1/4 cups re-milled durum wheat semolina, and 1/2 tsp. baking powder.
  • Cover and refrigerate it for 30 minutes.
  • For the orange-infused honey, grate the zest of 1/2 an orange and heat it with the honey, being careful not to bring it to a boil. Remove from the heat and let steep until you are ready to form the balls.
  • Shape the ricotta mixture into 1 1/2" balls and place them on a tray.
  • In a frying pan, add sufficient peanut oil to cover the ricotta balls. Bring oil to 350°F.
  • In the meantime, line a baking tray with paper towels. Dust balls with the remaining semolina and fry until nicely golden and drain on paper towels.
  • Dip in the orange-scented honey and serve on a plate.

REAL TASTY ITALIAN FRIED RICOTTA BALLS



Real Tasty Italian Fried Ricotta Balls image

This recipe was giving to me from someone dear to me that I. Worked with years ago we would always trade recipes together. It was so much fun to do we all shared such great recipes together.

Provided by maroon7baby

Categories     Dessert

Time 16m

Yield 12 15, 4 serving(s)

Number Of Ingredients 7

3 eggs, beaten
2 teaspoons baking powder
1 lb ricotta cheese
2 tablespoons sugar
1 cup flour
1 teaspoon vanilla
oil (for frying) or shortening (for frying)

Steps:

  • Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
  • yes recipe can be doubled.
  • enjoy and.
  • share with family and friends.

FRIED RISOTTO BALLS



Fried Risotto Balls image

I grew up eating arancini with my dad at a local Italian cafe! I remember how excited he was when he realized we could get them locally, and I instantly fell in love with them and started making them with my mom every year around the holidays. They were huge and always filled with melty mozzarella. Here, I'm using fontina for a bit of nuttiness and I've added prosciutto because, well, I can never have too much prosciutto! These are great for using up leftover risotto and turning it into a fabulous appetizer.

Provided by Molly Yeh

Categories     side-dish

Time 2h35m

Yield 6 servings (18 to 20 balls)

Number Of Ingredients 15

5 cups low-sodium chicken stock
2 tablespoons extra-virgin olive oil
1/2 medium Spanish onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan, plus more for garnish
1 tablespoon unsalted butter
3 large eggs
1 cup grated Italian fontina cheese
2 ounces sliced prosciutto, chopped
Vegetable oil, for frying
Kosher salt
1 cup all-purpose flour
1 cup fine dry breadcrumbs
Chopped fresh parsley, for garnish

Steps:

  • Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
  • Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
  • Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
  • Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
  • Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
  • Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
  • Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.

DEFALCO'S ITALIAN ARANCINI (RICE BALLS)



DeFalco's Italian Arancini (Rice Balls) image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield about 11 Arancini

Number Of Ingredients 15

2 cups uncooked Arborio rice
1 egg yolk
1/2 cup grated Parmesan
1/4 cup unsalted butter, melted
1/3 pound ground beef
1 medium onion, chopped
1/2 cup frozen peas, thawed
1/2 cup tomato sauce, plus more for serving, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Italian Fontina cheese, shredded
Oil, for deep-frying
1 1/2 cups seasoned bread crumbs
2 egg whites
Fresh Italian flat-leaf parsley, for garnish

Steps:

  • Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
  • In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
  • Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
  • Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
  • Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
  • Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.

FRIED RICOTTA WITH A LITTLE TOMATO SALAD



Fried Ricotta With a Little Tomato Salad image

Recipe from "Jamie's Italy," by Jamie Oliver

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 pound fresh ricotta cheese, drained
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1 1/2 tablespoons all-purpose flour
Coarse salt and freshly ground black pepper
1 large egg
2 ripe tomatoes, halved, seeded, finely chopped and drained
2 fresh basil, stems chopped and leaves torn
1 red chile, ribs and seeds removed and finely chopped
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
Olive oil, for frying
Pinch of freshly grated nutmeg, for serving

Steps:

  • In a large bowl, mix together ricotta with Parmesan, flour, pinch of salt, and egg. Season with pepper; refrigerate until ready to cook.
  • In a medium bowl, mix together the tomatoes, basil, and chile. Season with salt and pepper. Drizzle with extra-virgin olive oil and vinegar. Gently stir to combine.
  • Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. Working in batches, drop the ricotta mixture a tablespoon at a time into the skillet, taking care not to crowd the fritters. Cook, turning once until browned, about 2 minutes per side.
  • Transfer cooked fritters to a paper-towel-lined plate, sprinkle with salt and nutmeg. Serve immediately with tomato mixture.

RICOTTA AND SAGE FRIED MEATBALLS



Ricotta and Sage Fried Meatballs image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Appetizer     Fry     Cocktail Party     Super Bowl     Kid-Friendly     Ricotta     Sage     Party     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Small Plates

Yield Makes 24 meatballs

Number Of Ingredients 16

1/3 cup whole-milk ricotta
2 tablespoons vegetable oil plus more for frying
3 garlic cloves, minced
2 teaspoons fennel seeds, toasted, lightly crushed
1 1/4 teaspoons dried sage
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces ground pork
24 fresh sage leaves
3/4 cup all-purpose flour
1 large egg, beaten to blend
2 cups panko (Japanese breadcrumbs)
Marinara sauce, warmed (optional)
Special Equipment
A deep-fry thermometer

Steps:

  • Line a baking sheet with parchment. Stir ricotta and 2 tablespoons oil in a medium bowl until smooth. Mix in garlic and next 5 ingredients. Add pork; gently fold until just combined.
  • Scoop out scant tablespoonfuls of pork mixture. With dampened hands, roll portions between your palms into 1" balls; place on sheet. Wrap 1 sage leaf around each ball; press gently to adhere.
  • Place flour, egg, and panko in 3 separate medium bowls. Working with 1 meatball at a time, dredge in flour, rolling between your hands to remove excess flour. Dip in egg; allow excess to drip back into bowl. Roll meatball in panko, pressing gently to coat. Return to sheet.
  • Attach deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2". Heat over medium heat until thermometer registers 350°F. Line another baking sheet with parchment; set a wire rack inside.
  • Working in batches, fry meatballs, turning often, until light golden and crisp, about 1 minute (they will finish cooking in the oven). Transfer to wire rack; let cool. DO AHEAD: Meatballs can be fried 1 month ahead. Store airtight in freezer.
  • Preheat oven to 275°F. Bake meatballs in batches on wire rack in baking sheet until cooked through, about 15 minutes. Serve, or keep warm in oven for up to 45 minutes.
  • Pour some warm marinara, if using, into a small bowl. Serve alongside for dipping.

RICOTTA MEATLESS MEATBALLS WITH SAUCE



Ricotta Meatless Meatballs with Sauce image

"Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe.

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 17

⅔ cup whole-milk ricotta cheese
2 large eggs, beaten
4 cups homemade dry bread crumbs
1 cup grated Pecorino Romano cheese
⅓ cup grated Parmigiano-Reggiano cheese
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 (14 ounce) cans crushed tomatoes
¼ cup red wine
2 tablespoons chopped fresh basil
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Line a baking sheet or large plate with waxed paper.
  • Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
  • Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
  • Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
  • Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 92.6 g, Cholesterol 141.6 mg, Fat 24.8 g, Fiber 7 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 2198.8 mg, Sugar 14.2 g

RICOTTA BALLS IN TOMATO SAUCE



Ricotta balls in tomato sauce image

a delicious alternative to traditional meatballs

Provided by apinchofitaly

Time 40m

Yield Serves 4

Number Of Ingredients 12

1 clove of garlic finely chopped
crumbs of soft part of a mediterranean style loaf 140 gr
Parmigiano Reggiano (grated)40 gr
Pecorino romano (grated)60 gr
black pepper
1 spoon of chopped parsley
Ricotta cheese(ricotta made with sheep's milk is even better) 350 gr
2 eggs
1 garlic clove
Extravergin Olive oil 5 spoons
tomato passata 750 ml
Salt

Steps:

  • put the bread crumbs in a bowl with the ricotta, eggs, chopped garlic, grated parmesan and pecorino, chopped parsely, salt and pepper and mix all the ingredients together.
  • in a sauce pan put the garlic, oil and cook for a few min till the garlic gets golden, add the tomato passata with a couple of pinches of salt, bring to the boil and cook for 15 min. Once the sauce is cooked you can start preparing the ricotta balls.
  • Grease your hands with a little oil and roll some mixture to make the balls as big as a walnut and put them one by one in the sauce.
  • Cook for approx. 15 min and serve immediately.

TASTY FRIED EGGPLANT BALLS



Tasty Fried Eggplant Balls image

A creative way to eat eggplant!

Provided by MARBALET

Categories     Appetizers and Snacks

Yield 8

Number Of Ingredients 11

1 ¾ teaspoons salt
1 large eggplant, peeled and cubed
¼ cup chopped onion
¾ cup chopped green bell pepper
1 ½ cups bread crumbs
2 eggs
½ ounce shredded Cheddar cheese
1 teaspoon paprika
¼ teaspoon ground black pepper
½ cup all-purpose flour
1 quart vegetable oil for frying

Steps:

  • In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
  • Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
  • Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
  • In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 25.2 g, Cholesterol 48.4 mg, Fat 14.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 687.5 mg, Sugar 3.3 g

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Tasty and nutritious, fried ricotta cheese balls with sauce are perfect for a vegetarian menu, and it can also be transformed into a gluten-free recipe by us...
From youtube.com


CASTAGNOLE ITALIAN RICOTTA FRIED DOUGH BALLS FOR CARNIVAL
2015-02-16 Mix all of the ingredients together (except for the oil) in a mixing bowl until well combined. The mixture should be soft, not as liquid as pancake batter but not dense like bread dough either. Over low heat, heat a small saucepan with enough oil for the fritters to float. Drop teaspoon-sized blobs of the dough into the hot oil and fry until ...
From mondomulia.com


DEEP FRIED SAGE AND PROSCIUTTO RICOTTA BALLS RECIPE - CUISINART
Instructions. Place ricotta, Asiago, prosciutto, one egg, parsley, sage, garlic, salt, and pepper in a medium bowl. Stir and mix until completely blended. Shape into balls about the size of a walnut, about 1½ to 2 tablespoons each. Chill until ready to continue. Fill CuisinartЄ Deep Fryer with pure olive oil to the maximum line. Preheat to 360F.
From cuisinart.com


DEEP FRIED RICOTTA APPETIZERS | WHAT'S COOKIN' ITALIAN STYLE CUISINE
2012-05-23 Deep Fried Ricotta Appetizers. Whip egg whites until extremely stiff. Mix both cheeses together, together with the herbs, spices and salt and peppers. Fold in the whipped egg whites. Add in the flour and mix all together. Make round balls by using a melon ball scooper, and then roll them in the panko bread crumbs. Heat oil.
From whatscookinitalianstylecuisine.com


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