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bowl of savory pupmpkin ricotta fritters with mini pumpkins in background
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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! 
Course Appetizer
Cuisine Italian
Keyword fritters, pumpkin ricotta fritters
Prep Time 10 minutes
Cook Time 10 minutes
Servings 36 fritters
Calories 52kcal
Author Nadia Fazio

Ingredients

  • 1 cup pumpkin purée
  • 1 cup ricotta
  • 4 large eggs
  • 1/4 cup plus 2 tbsp freshly grated Parmigiano cheese or combination Parmigiano and Pecorino cheeses
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 tbsp 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