Lemon Herb Ricotta Fritters

Lemon Herb Ricotta Fritters | girlinthelittleredkitchen.com

Let’s take a savory twist on fritter that’s usually fried up sweet with Lemon Herb Ricotta Fritters with a secret ingredient to make a super crispy crust!

Lemon Herb Ricotta Fritters from The Girl In The Little Red Kitchen

This post is sponsored on behalf of Pasta Chips.  As always all opinions are my own and thank you for supporting brands that I work with. 

Want to know a secret?

I’m a snacker of the worst kind.  People tend to assume that I go for the sweet foods since I own a Bake Shop and have sweets around all the time and that’s not totally inaccurate but I also love my salty foods.  Here’s how my snacking usually goes: I come home from work, usually starving and I start to root around for something to eat.  I shouldn’t because a) it’ll ruin my appetite for dinner and b) it’ll ruin my waist line but I do it anyway.  What I’m seeking is something salty, a chip does the trick, I have a few and then put them away to start dinner.   We eat dinner, let it digest for 20-30 minutes and then the need for something sweet hits.

Now you know why I need to work out and also why I want my snacks to be organic or non-GMO.  If I’m going to eat something that isn’t a fruit or vegetable, at least let it be made with the best ingredients.

This is also why I want you to meet my new snack friend the Pasta Chip!

Pasta Chips | girlinthelittleredkitchen.com

The what? Don’t be fooled by the name, like me, you will fall in love with these crispy baked chips made with semolina flour and Italian herbs.  They are like pasta but so much better, with four flavors to choose from and they are all made with non-GMO ingredients!

So after the initial snacking was complete, it was time to think of what to do with my Pasta Chips.  It was too dangerous to keep them around and making a dip just provokes me into snacking more.

Lemon Herb Ricotta Fritters | girlinthelittleredkitchen.com

I decided in the end, they’d make the perfect crust for a fritter.  Wanting to stay in the whole Italian theme of things, I whipped up some savory ricotta fritters using local ricotta from my cheese shop.

You guys, you have never had fritters like this before, light, herby and airy on the inside with a crust that goes CRUNCH thanks to the Pasta Chips.

They are a project to make and a little bit of a mess but if I can get over my fear of frying at home to make these then you can do it too.  Get the family involved (although mom or dad, you better do the frying) and let everyone get their hands dirty.  Just remember, the key is all fresh ingredients – there is a big difference in taste between ricotta that was just freshly made and one that’s mass marketed and has been sitting on the shelf for a few weeks.

Get in the kitchen and get frying and oh, here’s $1 off coupon to pick up Pasta Chips for that crispy crunchy crust!

Lemon Herb Ricotta Fritters | girlinthelittleredkitchen.com


Lemon Herb Ricotta Fritters
Save Recipe


  • 24 ounces fresh ricotta
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • zest of 1 lemon
  • 2 eggs + 2 egg yolks + 2 eggs for breading
  • 1 cup flour plus extra for breading
  • 1/4 cup grated parmigiano reggiano cheese
  • 1 teaspoon kosher salt, plus extra
  • 1 teaspoon black pepper
  • 2 - 5 ounce bags Pasta Chips (sea salt & garlic olive oil flavors recommended) finely crushed
  • Sunflower oil for frying


  1. In a large bowl combine the ricotta, herbs, lemon zest, eggs, egg yolks, 1 cup flour, 1/4 parmigiano cheese, salt and pepper. Stir well and place in the refrigerator to chill for at least 30 minutes.
  2. In a dutch oven or heavy bottomed pot, fill it with enough oil to reach 2 inches deep and using a frying thermometer heat to 350 degrees F. over medium to medium-high heat.
  3. While the oil is heating and the batter is chilling set up your breading station.
  4. Set up 3 bowls, one with about 1 cup of flour, seasoned with salt and pepper, 1 bowl with 2 eggs, beaten and seasoned and 1 bowl with the crushed Pasta Chips.
  5. Once everything is ready to go, spoon out about 1 1/2 to 2 tablespoons of batter and place it in the flour - the batter will be messy to handle just with your hands. Use a spoon to transfer it to the egg wash.
  6. Using another spoon, cover it with egg and then transfer it to the crushed Pasta Chips to coat completely.
  7. Very carefully drop the fritter in the oil and fry 3-4 minutes on each side or until the fritter is golden brown. Using a slotted spoon transfer to a paper towel lined baking sheet and sprinkle with kosher salt.
  8. Continue with the remaining batter until all the fritters are made.
  9. A few notes: I don't recommend frying more than 3-4 fritters at once otherwise the temperature of the oil will drop too low and you'll end up with greasy fritters. In between each batch, let the temperature of the oil rise back to 350 degrees.
  10. If you want to keep the fritters warm while frying, heat your oven to 200 degrees and keep the tray in there.
  11. Leftover fritters should be refrigerated and reheated in your oven.
  12. If you'd like to serve a dipping sauce on the side, I recommend a spicy marinara.
Recipe Type: Appetizer

Lemon Herb Ricotta Fritters | girlinthelittleredkitchen.com

Little Red Kitchen Bake Shop

16 thoughts on “Lemon Herb Ricotta Fritters

    1. Susan Palmer

      I can’t stand to fry either Gwen but it wasn’t too bad with these! Just make sure to use a large pot to avoid splatter!

  1. Yum Girl

    These look so good! I love fritters and I think these would be so warm and comforting – I can’t wait to try them out. Thanks for submitting!

  2. Carla

    You sound exactly like me! I usually end up snacking while prepping for dinner because dinner isn’t ready yet. I’ve never had ricotta fritters before let alone with a crunchy Pasta Chip batter. Can’t wait to try these!

  3. sylvie

    I can’t find pasta chips at my local stores and I’m getting nervous because I WANT to taste these fritters! Can you tell me what could I use instead of these pasta chips? Thanks!

    1. Susan Palmer

      Hi Sylvie – I think any type of baked cracker would do for the fritters. Did you try the store locator on Pasta Chips website? They do add some extra flavor thanks to the herbs already baked into the chips. That’s awesome that you’ve tried looking, I hope you might be able to find them and let me know how the fritters turn out for you!


Leave a Reply

Your email address will not be published. Required fields are marked *