Keto Ricotta Cheese Fritters Recipe

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This keto ricotta cheese fritters recipe, topped with a dollop of sour cream and a side of smoked salmon, is super easy to make. 

Keto ricotta fritters ready to eat.
Keto ricotta fritters are ready to eat.

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 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, making 6 serves total. It’s a good idea to make a batch on the weekend and reheat it in the microwave or for a few minutes in a non-stick frying pan for a quick breakfast during the week.

Keto Ricotta Cheese Fritters Ingredients

  • 1 pound of Fresh Ricotta Cheese
  • ½ cup Parmesan Cheese, grated
  • 1 1/2 tablespoons of Coconut Flour
  • 2 tablespoons 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 (optional)

How to Make Keto Cheese Fritters

  1. 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.
  2. Split the mixture into 12 pieces and form each piece into a small round patty.
  3. In a large non-stick frying pan, add the olive oil and warm over medium heat.
  4. 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.
  5. Remove from the pan and serve with a side of smoked salmon, a tablespoon of sour cream, and a squeeze of lemon.
Keto ricotta cheese fritters recipe.

Keto Ricotta Cheese Fritters

A classic brunch dish, our Ricotta & Parmesan Cheese Fritters, topped with a dollop of sour cream and a side of smoked salmon are very low-carb and keto-freindly. 
5 from 147 votes
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Course: Breakfast, Snacks
Cuisine: Australian, British
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Servings: 6 serves
Calories: 283kcal
Author: Matt

Unit Conversion

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition

Serving: 110g | Calories: 283kcal | Carbohydrates: 6g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 105mg | Sodium: 238mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 10mg | Calcium: 281mg | Iron: 1mg
Keto ricotta fritters recipe.
Keto ricotta fritters recipe.

Check out our Sausage and Egg Mushrooms, Spanish Baked Eggs, and delightfully cute Cheese and Bacon Egg Muffins.

Adjust the serving amounts above to make a larger batch of Keto Ricotta Cheese Fritters.

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11 thoughts on “Keto Ricotta Cheese Fritters Recipe”

  1. 5 stars
    Can’t wait to try this Ricotta & Parmesan Cheese Fritters Recipe . Always excited to try new recipes, thanks for sharing with us.

    Reply
  2. 5 stars
    Love this Easy Ricotta & Parmesan Cheese Fritters Recipe, this one seems so delicious and amazing , will love to try this one. Thanks for sharing this.

    Reply
  3. 5 stars
    Love this Easy Ricotta & Parmesan Cheese Fritters Recipe, will definitely gonna try this , it seems so delicious tanks for sharing this recipe.

    Reply
  4. I cooked these today. They were delicious. Most of them stayed together and only one was a little crumbly but I squished it together again. YUM

    Reply
  5. Hi Nisse,

    The only comments that we do not post are ones that are clearly spam. I’d love to help you figure out what went wrong here by getting your answers to a few questions.

    My first question is what kind of ricotta cheese did you use? If the ricotta you used came from a tub in the chiller section of the supermarket, then the recipe would be a flop. That type of ricotta is far too watery to make into a fritter.

    The next question is about the type of parmesan. Did you buy the finely grated (sometimes called powdered) parmesan? Or did you used shredded? If you used the shredded variety, it melts, rather than binds, and this would also cause the recipe to flop.

    And finally; at what point was the recipe deemed a flop? Did your mixture resemble more of a paste than a soft dough? Did the fritters just melt and spread out when cooked? Or was it something else?

    Please let me know, Nisse. I’m sure we can figure out what went wrong together 🙂

    Reply

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