The happy life of a happy wife…

{September 21, 2010}   Cheese Fritters

Adapted from Everyday Italian

They look like tater tots, don’t they?

I’m ashamed to admit this, and please don’t think badly of me, but this was my *first* time frying something on the stove top.  We have a deep fryer, and even though I’ve never used that before either, I always felt it would be safer if I wanted to fry something.  Since I normally choose baked varieties, I could claim that I like doing things a little bit healthier… but the truth of the matter is that I’ve just been a bit afraid of frying.

Plus — I didn’t own a thermometer.  Trying to guess when the oil was up to 350 degrees was borderline humorous, and since I’m impatient and kept thinking it was ready way before it actually was, I only ended up with a couple of fritters that were done correctly.  But now I know how to do it and I learned something new.

The set up


The finished product


  • 1 1/2 cups fresh whole milk ricotta
  • 1 1/2 cups shredded mozzarella
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups panko
  • 3 large eggs
  • 3/4 cup AP flour
  • vegetable oil (for frying)


  • Line a baking tray with parchment paper
  • First bowl: combine the ricotta, mozzarella, salt and pepper
  • Second bowl: flour
  • Third bowl: eggs, lightly beaten
  • Fourth bowl: panko
  1. Roll about a 1 1/2 tbsp ball of the cheese mixture; roll in the flour mixture to coat; roll in eggs to coat; roll in panko to coat; transfer to baking sheet.
  2. Refrigerate for at least 15-30 minutes.
  3. Meanwhile, heat 3 inches of vegetable oil to 350 degrees.
  4. Do it in batches and don’t overcrowd the pan.  Fry for about 2 minutes, until they become a golden color.
  5. Remove with a slotted spoon to paper towel to drain.
  6. Sprinkle with salt.  (You can also sprinkle with some herbs if you want, but I thought it was perfect with just the salt)


I actually made these a couple days ago, and yesterday my hubby went to two different stores to buy me two different thermometers.  🙂  I love getting little surprise presents like that!


Amber says:

Wow! I didn’t even know it was possible to make those from scratch…hahah! I learned a bunch of new things here—I will have to try them out sometime 🙂
Thanks for sharing your secrets!
And thanks for stopping by my blog—glad you liked the pic of my Dancing Queen protesting on the dance floor—it makes me chuckle 🙂
Have a great day! (Oh and I’m following you now!)

It was ridiculously easy too (once I figured out that I really needed to wait for the oil to be hot enough) 🙂 I’ve always been intimidated to try new things, so I’m loving writing this blog because it almost forces me to expand my horizon.

And thanks for following!

[…] story to tell though.  I was much more comfortable frying things on the stove after making these cheese fritters, especially since I have a thermometer to use now.  So I get the oil in a pot, turn the heat on, […]

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