Lemon ricotta fritters

Soft, light and golden, Nici Wickes' lemon ricotta fritters recipe makes a heavenly dessert served warm with fresh berries and ice cream

By Nici Wickes
  • 15 mins preparation
  • 20 mins cooking
  • 30 mins marinating
  • Makes 8
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 250 gram firm ricotta
  • 3 tablespoon caster sugar
  • 3 tablespoon flour
  • 30 gram firm butter
  • 1 large egg
  • 1 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 3/4 cup oil, for deep-frying
  • sugar, for dusting
  • 1 cup fresh blueberries (or other berries)
  • 1 teaspoon lemon juice
  • 1 tablespoon caster sugar
  • ice cream, to serve


  • 1
    In a food processor, pulse all the fritter ingredients together until combined (the ricotta and butter will still be in little lumps). Refrigerate for 30 minutes or until required (I leave mine overnight).
  • 2
    Heat the oil in a small saucepan until hot but not smoking. With an oiled teaspoon, drop big teaspoons of batter into the oil. Fry until golden, turning over to get an even colour.
  • 3
    Sprinkle extra sugar on paper towels. Toss cooked fritters in sugar to coat.
  • 4
    Warm the berries with lemon juice and sugar in a small saucepan until the sugar melts and a syrup forms.
  • 5
    Serve the warm fritters with the berries and ice cream.


  • Makes 8-10. - When deep-frying, use a small saucepan and cook in batches – it saves needing large quantities of oil.

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