A classic brunch dish, our Low Carb Ricotta Cheese Fritters, topped with a dollop of sour cream and a side of smoked salmon. Sounds like the perfect lazy Sunday breakfast to feed the family.
This recipe relies on making the extra effort to buy good quality fresh ricotta cheese, I’m talking about going to your local deli for a nice piece or even making your own. Whatever you do, don’t use the processed, grainy and watery ricotta that comes in plastic tubs.
This recipe makes 12 fritters, 2 per serve makes 6 serves total. It’s a great idea to make a batch on the weekend and reheat in the microwave, or for a few minutes in a non stick frying pan for a quick breakfast during the week.
The genre of breakfast foods contains some very tasty meals and we have many more recipes for you to discover. Check out our Sausage and Egg Mushrooms, or our Spanish Baked Eggs, and our delightfully cute Cheese and Bacon Egg Muffins.
Ingredients for Making Your Low Carb Ricotta Cheese Fritters:
- 1 pound of Fresh Ricotta Cheese
- ½ cup Parmesan Cheese, grated
- 1 1/2 tablespoons of Coconut Flour
- 2 tablespoon of Fresh Oregano, finely chopped
- 1 Lemon, zest only
- 1 pinch Salt
- ½ teaspoon Pepper
- 2 Eggs
- 3 tablespoons of Olive Oil
- 6 tablespoons of Sour Cream, to serve
- 6 ounces of Smoked Salmon, to serve
Instructions for Making Your Low Carb Ricotta Cheese Fritters:
- In a mixing bowl add all ingredients except the olive oil. Mix until it comes together into a ball, similar to a very soft dough.
- Split the mixture into 12 pieces and form each piece into a small round patty.
- In a large non-stick frying panadd the olive oil and warm over medium heat.
- Add the fritters and sauté for 2-3 minutes on each side until golden brown. Take care when flipping as the fritters are very delicate.
- Remove from the pan and serve with a side of smoked salmon, a tablespoon of sour cream and a squeeze of lemon.
If you want to make a larger batch of Low Carb Ricotta Cheese Fritters, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.
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| Servings | Prep Time | Cook Time | Passive Time |
| 6serves | 5minutes | 6minutes | 0minutes |
| Servings | Prep Time |
| 6serves | 5minutes |
| Cook Time | Passive Time |
| 6minutes | 0minutes |
- 1 pound fresh ricotta cheese
- 1/2 cup Parmesan cheese grated
- 1 1/2 tablespoons coconut flour
- 2 tablespoons fresh oregano finely chopped
- 1 Lemon zest only
- 1 pinch Salt
- 1/2 teaspoon Pepper
- 2 eggs
- 3 tablespoons olive oil
- 6 tablespoons Sour Cream to serve
- 6 ounces smoked salmon to serve
Ingredients
Servings: serves Units: |
- In a mixing bowl add all ingredients except the olive oil. Mix until it comes together into a ball, similar to a very soft dough.
- Split the mixture into 12 pieces and form each piece into a small round patty.
- In a large non-stick frying pan add the olive oil and warm over medium heat.
- Add the fritters and sauté for 2-3 minutes on each side until golden brown. Take care when flipping as the fritters are very delicate.
- Remove from the pan and serve with a side of smoked salmon, a tablespoon of sour cream and a squeeze of lemon.
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