Crispy Calabrian Fritelle with Ricotta and Spinach

Name: Crispy Calabrian Fritelle with Ricotta and Spinach
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 2 large eggs; 1 cup sparkling water; 1 cup ricotta cheese; 1 cup fresh spinach, chopped; ¼ cup grated Parmesan cheese; 1 garlic clove, minced; Salt and pepper to taste; Vegetable oil; Lemon wedges; Fresh parsley, chopped

A Delicate Italian Delight with Creamy Filling

Enjoy this traditional Italian appetizer, featuring a crispy exterior with a creamy ricotta and spinach filling, perfect for any occasion.

1 h 30 min
4
Intermediate

Ingredients

For the Fritelle Batter

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 large eggs

1 cup sparkling water

For the Ricotta and Spinach Filling

1 cup ricotta cheese

1 cup fresh spinach, chopped

¼ cup grated Parmesan cheese

1 garlic clove, minced

Salt and pepper to taste

For Frying

Vegetable oil

For Serving

Lemon wedges

Fresh parsley, chopped

Preparation

Preparing the Batter

Whisk Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt.

Combine Wet Ingredients

In a separate bowl, beat the eggs and mix in the sparkling water.

Mix Batter

Combine wet and dry ingredients, stirring until smooth. Set aside.

Preparing the Ricotta and Spinach Filling

Mix Filling Ingredients

In a medium bowl, mix ricotta, chopped spinach, Parmesan, and minced garlic.

⚠ Thoroughly dry the spinach after washing to prevent soggy fritelle.

Season the Filling

Season with salt and pepper, and stir until well combined.

Chill Filling

Refrigerate filling until ready to use.

💡 Chill the batter and filling for a crisper outcome.

Cooking Process

Filling the Fritelle

Place a spoonful of ricotta mixture into a scoop of batter, ensuring it is well covered.

Frying the Fritelle

Heat vegetable oil in a deep pan over medium-high heat (375°F/190°C). Gently drop batter balls into hot oil.

Draining Excess Oil

Remove fritelle with a slotted spoon and place on paper towels to drain. Sprinkle with salt immediately.

Plating & Serving