Savory Ricotta Fritters
over a Spinach & Roasted Sweet Potato Salad
- Milk
- Eggs
- Wheat
- Tree Nuts
Just a sprinkle of cheese on top? Not this time! Thanks to these dinner-worthy ricotta fritters, we’re turning cheese into the main event. Breadcrumbs, Parmesan, and tempura mix combine with ricotta to form a thick batter that's fried pancake-style until golden brown with a creamy center. For the ultimate cheese pairing, the fritters are served over a spinach salad with roasted sweet potatoes and crunchy almonds. Cheese-for-dinner dreams really do come true!
Ingredients
¼ cup
Parmesan Cheese
5 ounce
Spinach
1 unit
Lemon
1 unit
Sweet Potato
4 ounce
Ricotta Cheese
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
6 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
4 tablespoon (tbsp)
Olive Oil
½ tablespoon (tbsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Quarter lemon.
• Toss sweet potato on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
• While sweet potato roasts, in a medium bowl, whisk together mayonnaise, mustard, juice from half the lemon, and ½ tsp sugar (¾ tsp for 4 servings). Slowly drizzle in ¼ cup olive oil (½ cup for 4), whisking continuously until combined. Taste and season with salt and pepper.
• In a second medium bowl, combine ricotta, panko, Parmesan, half the tempura mix (all for 4 servings), ¼ tsp salt (½ tsp for 4), and a pinch of pepper. Stir in 6 TBSP water (12 TBSP for 4) until thoroughly combined.
• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, add scant 1⁄4-cup scoops of batter and lightly press down with a spatula to form 6 ½-inch-thick fritters (12 for 4 servings). (TIP: Don’t overcrowd the pan; you may need to cook in batches!) Cook until golden brown and crisp, 2-3 minutes per side. • Transfer fritters to a paper-towel-lined plate.
• In a large bowl, toss spinach and sweet potato with as much dressing as you like. Taste and season with salt and pepper if desired. • Divide salad between bowls. Top with fritters and drizzle with any remaining dressing. Sprinkle with almonds and serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fritters' creamy texture and crispy exterior, though some found them bland and suggested adding herbs or spices 🍲.
- Ease of prep: Frying the fritters was challenging for some; several wished for air fryer or baking instructions to avoid messy oil splatters.
- Suggestions: Consider adding garlic, herbs, or lemon zest to boost fritter flavor; pair with a zestier dressing or dipping sauce.
- Portions: Some felt the meal was light for dinner; adding more fritters or sweet potato would make it more substantial.
- Leftovers: Fritters don't reheat well; best enjoyed fresh and crispy right after cooking.
Reviews from our home cooks
The fritters are different from anything I've made before, so it was fun to learn how to make something new. The fritters might have seemed too heavy with a hot vegetable, but went really nicely with the spinach salad and sweet potatoes. I wouldn't have thought of tossing sweet potato with a spinach salad, but it worked really well together with the lemon dressing.
I appreciate an excellent salad! And being vegetarian, I love new substitutes in recipes for things that may usually have meat item. So, I loved the ricotta fritters (always a cheese fanatic!), and even my husband found this to be a wonderful alternative to meat (like, where one may have put fried chicken this salad). He's been eating hello fresh vegetarian recipes since we began our subscription in January! He even helps cook! Win-win!
Was my first time making fritters so it was a little bit challenging however it turned out great and added a savory quality to the salad. Very filling
Amazing recipe, I zested the lemon to put in the ricotta fritter batter, to lighten the flavors.
This was super yummy, but turning on the oven to over 400 degrees for a few pieces of sweet potato that you did not even notice in the salad seemed like a waste of time and gas energy. I loved the fritters enough to still give this 4 stars though. And I will do the potato on the stove top maybe. It will really cut the time back too.
There was no Panko included in the ingredients and also there were two mystery, cooled bags, that I kept thinking were for this recipe but have no idea. A bit confusing. The spinach was fresh and crisp and loved the addition of sweet potato and dressing was excellent. The Ricotta fritters were on the heavy side but tasty.
The Ricotta Fritters were indeed very savory! The spinach was a nice big portion.
This is a simple, yet exceptional recipe. The ricotta fritters are impressively light and flavorful.
Who thought that ricotta could make such an incredible fritter?! This was absolutely delicious!
The dressing was really the all-star of this dish; the ricotta fritters were good don't get me wrong, but the dressing was so good paired with the rest of the ingredients
