Ricotta Fritters with Maple Syrup

Adapted from Marcella Hazan's More Classic Italian Cooking

Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings


  • 2 eggs
  • 8 ounces best-quality ricotta
  • 2 tablespoons butter at room temperature
  • 1/3 cup flour
  • Grated zest of 1 lemon
  • 1 pinch sea salt
  • Vegetable oil
  • 1/2 cup maple syrup


  1. Whisk the eggs in a medium bowl until light and foamy. Add the ricotta and butter. Continue whisking until creamy. Add the flour a little at a time until incorporated. Beat in the zest and salt. Let stand at room temperature for at least 1 hour but no more than 3.

  2. Fill a small skillet or wide saucepan with enough oil to come 1/2 inch up the sides. Heat over medium high heat until the oil shimmers. Working in batches, add the batter 1 tablespoon at a time, pushing it off with another spoon. The batter will sink, then rise to the top and puff up a little. When golden brown, turn and cook on the other side. Drain on paper towels.
  3. Place the fritters on a platter or individual plates and drizzle with maple syrup. Serve hot.