Savory Ricotta Fritters
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Savory Ricotta Fritters

Savory Ricotta Fritters

over a Spinach & Roasted Sweet Potato Salad

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!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Sweet Potatoes

1 unit


2 tablespoon


(Contains Eggs)

2 teaspoon

Dijon Mustard

4 ounce

Ricotta Cheese

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

82 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

5 ounce


½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

13 teaspoon

Olive Oil

½ teaspoon


Cooking Oil




Nutrition Values

/ per serving
Calories900 kcal
Fat71 g
Saturated Fat16 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber8 g
Protein16 g
Cholesterol55 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Bowl
Large Pan
Paper Towel
Large Bowl



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Quarter lemon.

Roast Sweet Potato

• 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.

Make Dressing

• 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.

Make Batter

• 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.

Cook Fritters

• 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.

Finish & Serve

• 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.