Savory Pumpkin Ricotta Fritters

Savory Pumpkin Ricotta Fritters came about as a result of having leftover pumpkin and ricotta in the fridge. They have an irresistible light and fluffy texture and are the perfect fall appetizer or snack! 

I happened to have leftover pumpkin from the batch of Roasted Pumpkin Risotto with Crispy Sage that I recently made. Then I noticed a half container of ricotta sitting in my fridge. I usually  choose savory over sweet and these ricotta fritters came together in ten minutes.  All I can say is wow, what a combination!

So in case you're feeling overly saturated with the whole pumpkin thing, I do suggest you try just one more recipe. After all, who doesn't like a good fritter! 

These savory ricotta fritters were inspired by my mother's Sicilian sfinci, which is basically fried dough. This is what we traditionally make on Christmas Eve. And now this recipe is what I would consider as a new Thanksgiving tradition or even for Halloween.  Imagine serving a plate full of these to your guests as an appetizer!

For those of you who may be intimidated by frying, let me walk you through this easy recipe.

Step by Step Instructions:

If you don't have leftover roasted pumpkin from when you made pumpkin risotto as I did, simply substitute with canned pumpkin purée.  Remember to purchase the one without the added spices. Otherwise you can follow my easy steps for roasting your own pumpkin here.

Place the pumpkin, ricotta, grated Parmigiano cheese and 4 eggs in a large bowl.

Yes, it's 4 eggs even though I forgot to add the fourth one in this photo! Combine well with a fork or whisk.

In a smaller bowl, combine the dry ingredients (flour, salt, baking powder and nutmeg).

Stir the dry ingredients into the bowl with the pumpkin mixture.  Add about a tablespoon of chopped fresh sage leaves. You're now ready to fry!

How can you tell when the oil is hot enough?

Fill a heavy bottomed saucepan with vegetable oil to the depth of about 2 inches.  Preheat oil on high heat. In order to tell when the oil is hot enough to fry, try this handy trick that my mother taught me.  Place the handle of a wooden spoon in the oil.  If the oil immediately begins to bubble vigorously around the handle, it's ready!

Use a small cookie batter scoop or 2 spoons to carefully place about a tablespoon of batter into the hot oil.  Do not overcrowd the pan.  When one side of the fritter is golden, gently turn with a wooden spoon to brown the opposite side.  The fritters may flip back to the other side.  When golden, transfer with a slotted spoon to a paper bag or paper towel covered sheet pan.

Continue frying the remaining batter in batches until done.

Serve hot or warm lightly sprinkled with extra grated Parmigiano cheese, if desired. 

Tips and suggestions for ricotta fritters:

• The first batch usually takes a little longer to brown, however it is best to lower the heat to medium for the remaining batches otherwise the exterior will begin to darken quickly and the insides may remain gooey. 
• Reheat leftover fritters in the oven at 350F for about 10 minutes.
• Savory Pumpkin Ricotta Fritters can be frozen in an airtight container.  Defrost overnight in the refrigerator and reheat in the oven as in the point above.

Check out more pumpkin and squash recipes!

• Pumpkin Oatmeal Chocolate Chip Cookies
• Sweet and Sour Squash
• Savoury Butternut Squash, Leek and Goat Cheese Crostata
• Pasta and Sausage Stuffed Acorn Squash
• Roasted Pumpkin Risotto with Crispy Sage

Please share your pumpkin creations with me by tagging me with @mangiabedda or #mangiabedda on Facebook or Instagram. Buon appetito!

Tried this recipe?Mention @mangiabedda or tag #mangiabedda!

Savory Pumpkin Ricotta Fritters

Savory Pumpkin Ricotta Fritters were created as a result of having leftover pumpkin and ricotta in the fridge. They have an irresistible light and fluffy texture and are the perfect fall appetizer! 

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Course: Appetizer

Cuisine: Italian

Keyword: fritters, pumpkin ricotta fritters

Servings: 36 fritters

Calories: 52kcal

Author: Nadia Fazio

Ingredients

• ▢ 1 cup pumpkin purée
• ▢ 1 cup ricotta
• ▢ 4 large eggs
• ▢ ¼ cup plus 2 tbsp freshly grated Parmigiano cheese or combination Parmigiano and Pecorino cheeses
• ▢ 1 cup all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon ground nutmeg
• ▢ 1 tablespoon fresh sage leaves chopped
• ▢ vegetable oil for frying

Instructions

• Place the pumpkin purée, ricotta, grated Parmigiano cheese and  4 eggs in a large bowl and mix together.
• In a separate bowl combine the dry ingredients: all-purpose flour to nutmeg.
• Add dry ingredients into the pumpkin ricotta mixture and stir with a wooden spoon until combined. Stir in fresh chopped sage leaves.
• Fill a heavy bottomed saucepan with about 2 inches of vegetable oil and heat on high.
• Use 2 spoons or a cookie scooper to scrape tablespoons of the batter into the hot oil. Do not overcrowd the pan.
• Fry until golden, then flip to fry the opposite side. This will take about 2 minutes.
• Transfer with a slotted spoon to a paper bag or paper towel covered plate.
• Serve hot sprinkled with extra grated Parmigiano cheese, if desired.

Notes

 

• In order to test if the oil is hot enough, place the handle of a wooden spoon in the center of the pan. If the oil immediately begins to bubble vigorously around the handle, the oil is ready for frying. 
• The first batch usually takes a little longer to brown, however it is best to lower the heat to medium for the remaining batches otherwise the exterior will begin to darken quickly and the insides will remain gooey. 
• Reheat leftover fritters in the oven at 350F for about 10 minutes.
• Savory Pumpkin Ricotta Fritters can be frozen in an airtight container.  Defrost overnight in the refrigerator and reheat in the oven as in the point above.
• Please note that the nutritional information provided is approximate and may vary according to exact portion size.

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 58mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1130IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg