Ricotta fritters with crisp bacon
These ricotta fritters are light and fluffy, enhanced by sun-dried tomatoes and chives, and topped with crispy bacon. Perfect for breakfast or brunch, they are easy to prepare and serve on a bed of fresh arugula.
Cook time 15 min
Prep time 15 min
Ingredients:
1/2 cup buttermilk2 eggs
1 cup ricotta cheese
1 cup self-raising flour
1/2 cup sun-dried tomatoes
2 tbsp chives
1/4 cup olive oil
12 bacon strips
6 cups arugula
Ricotta fritters with crisp bacon is a delicious and easy-to-make recipe that combines creamy ricotta cheese with flavorful sun-dried tomatoes and chives, all topped off with crispy bacon. This dish is perfect for a hearty breakfast, brunch, or even a satisfying dinner. Follow these simple steps to create a meal that is sure to impress your family and friends.
Instructions:
- Place the 12 strips of bacon in a frying pan over medium heat.
- Cook until crisp, turning occasionally for even crispiness (about 8-10 minutes).
- Remove the bacon from the pan and place on a plate lined with paper towels to drain excess fat. Set aside.
- In a large mixing bowl, whisk together the 1/2 cup buttermilk and 2 eggs until well combined.
- Add 1 cup ricotta cheese and mix until smooth.
- Gently fold in the 1 cup self-raising flour until just combined; do not overmix.
- Add the 1/2 cup sun-dried tomatoes and 2 tbsp finely chopped chives, stirring them into the batter.
- Heat half of the 1/4 cup olive oil (about 2 tbsp) in a large non-stick frying pan over medium heat.
- Spoon batter into the pan to form small fritters, about 2 tablespoons of batter per fritter. Slightly flatten them with the back of the spoon.
- Cook on one side until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip each fritter and cook until golden brown and cooked through, about another 2-3 minutes.
- Remove the fritters from the pan and place on a plate lined with paper towels to drain excess oil.
- Repeat until all batter is used, adding more olive oil to the pan as needed.
- On each serving plate, arrange a generous handful of the fresh arugula (about 1 cup per plate).
- Place several ricotta fritters on top of the arugula.
- Add a few strips of the crisp bacon alongside the fritters.
- Optionally, drizzle with a small amount of olive oil and a sprinkle of extra chopped chives for garnish.
Ricotta fritters with crisp bacon are not only delicious but also easy to prepare. With just a few simple ingredients, you can create a delightful dish that is perfect for any mealtime. By following these tips and steps, you'll be able to enjoy crispy, flavorful fritters that are sure to become a favorite in your household.
Ricotta fritters with crisp bacon FAQ:
Ricotta fritters are not baked but pan-fried. Cook them for about 2-3 minutes on each side over medium heat, until golden brown and cooked through.
The fritters are done when they are golden brown on both sides, puffed up, and when the edges look set. Additionally, you can check by pressing gently; they should feel firm but spring back.
Yes, leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan over low heat to retain their crispiness.
You can use all-purpose flour with baking powder as a substitute. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder to achieve similar results.
Yes, you can replace the self-raising flour with a gluten-free flour blend. Ensure the blend includes a leavening agent for best results.
Cooking Tips:
- Make sure to use high-quality ricotta cheese for the best texture and flavor in your fritters.
- If you don't have self-raising flour, you can use all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of flour.
- For an extra crispy texture, you can fry the bacon before crumbling it over the fritters.
- Drain the sun-dried tomatoes well and pat them dry with a paper towel to avoid excess oil in the batter.
- Serve the fritters immediately after cooking for the best texture and flavor. Pair them with a fresh arugula salad for a well-rounded meal.
Nutrition Facts
6 ServingsCalories 440kcal
Protein 30g
Carbohydrates 30g
Fiber 2.73g
Sugar 5g
Fat 33g
More recipes
Scrambled eggs with onion and green pepper
Creamy scrambled eggs with sautéed onion and green pepper.
04 Jan 2026Ricotta and berry pancakes
Fluffy ricotta pancakes topped with fresh berries and maple syrup.
15 Dec 2025Balsamic strawberries with ricotta cream
Serve marinated strawberries topped with creamy ricotta.
11 Feb 2026Pumpkin and fetta risotto cakes
Delicious pumpkin and feta risotto cakes, perfect for any meal.
21 Nov 2025Lemon buttermilk pancakes
Light and fluffy lemon buttermilk pancakes for a bright breakfast.
16 Feb 2026Currant and cinnamon pikelets
Enjoy currant and cinnamon pikelets for a delightful breakfast!
12 Feb 2026