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Between the golden crust and the smoky, creamy ricotta filling, these savory little Smoked Gouda and Ricotta Fritters are impossible to resist, don’t even try – think of them as the delicious offspring of an Arancini Rice Ball and a Gougère!
These little nuggets of cheesy bliss pair well with the South’s sassiest sauce, Jezebel Sauce, or a sweet and spicy bourbon glaze!
Ever had that notion when you just need a quick, cheesy appetizer that’ll please everyone? These Smoked Gouda Ricotta Fritters are your answer. With creamy ricotta cheese and the smoky nuances Gouda cheekily exudes, these bite-sized fritters come together faster than you’d think and are perfect for game nights, parties, or just a little indulgence with a glass of Prosecco. Let’s break down how to make these crispy, golden treats in no time!
No proper cocktail party is truly complete without these bite-sized crispy balls of smoked cheese. Serve Smoked Gouda and Ricotta Fritters with my Sweet, Sticky, Spicy Bourbon Glaze, and Pirates Punch. Pair another favorite cheesy appetizer of mine along with these orbs of smoky goodness, my Crostini with Whipped Feta and Roasted Tomatoes! These are make-ahead, freezable for all of those future soirées, and taste link a million bucks!
Table of Contents
- Why Gouda and Ricotta Fritters Resonate with Eaters
- These Smoked Cheese Fritters Taste Like
- Ingredients for Smoked Cheese Fritters
- A Buying Guide for Smoked Gouda Cheese
- Recipe Shortcuts
- Ingredient Notes
- How to Make Smoked Gouda and Ricotta Fritters
- Beer Wine and Cocktail Pairings
- How To Serve
- Make-Ahead, Storage, and Freezing
- More Craveable Appetizers to Try
- Smoked Gouda and Ricotta Fritters Recipe
- Frequently Asked Questions
Why Gouda and Ricotta Fritters Resonate with Eaters
- Cheesy Perfection: The blend of smoked Gouda and ricotta cheese makes for a smooth and smoky flavor profile that’s altogether appealing to the palette.
- Crispy on the Outside, Creamy on the Inside: These fritters fry up perfectly with a golden, crispy exterior that gives way to a warm, cheesy interior.
- Versatile Appetizer: Great for pairing with my oh so Southern Bourbon Glaze.
These Smoked Cheese Fritters Taste Like
- Smoked Gouda: Rich, slightly smoky, and savory flavor.
- Ricotta Cheese: Creamy, mild base that adds smoothness.
- Golden, Crispy Crust: Provides a satisfying crunch against the creamy interior.
- Thyme: Subtle savory notes that enhance the overall flavor.
- Bourbon Glaze: Pairs perfectly whether dipping or drizzling.
Ingredients for Smoked Cheese Fritters
The ingredients in these fritters are straightforward, but they come together like a dream team. The smoked Gouda brings a rich, savory depth, while the ricotta keeps things creamy. Finish with flakey salt, balsamic vinegar glaze, or dip/drizzle with a batch of my Sweet Sticky Spicy Bourbon Glaze which amps up the flavor in its own way. Why settle for bland when you can bring the flavor to life?
A Buying Guide for Smoked Gouda Cheese
When choosing smoked Gouda, look for a firm texture with a distinct smoky aroma. The aged variety has a deeper flavor, while the young Gouda is milder. Both work well, but the aged option offers a more intense flavor that pairs beautifully with the ricotta. Always opt to shred your own from a large block.
Recipe Shortcuts
- Make-ahead Tip: You can prepare the fritter mixture in advance and assemble and arrange them on a parchment-lined baking sheet. Freeze them until they’re solid, about 1 hour. Then transfer the frozen fritters to plastic bags and freeze for up to a month. Thaw before frying to prevent dangerous oil splatters and ensure even cooking.
Ingredient Notes
Smoked Gouda Cheese: Choose a well-aged smoked Gouda for the richest flavor.
Substitutions: If you can’t find smoked Gouda, smoked Gruyère or apple wood smoked cheddar work well.
Ricotta Cheese: Choose fresh, whole milk ricotta as it gives the fritters the best texture and creaminess.
Panko breadcrumbs: Panko Japanese breadcrumbs are light and perfect for adding an extra level of extra crunch to fried or baked dishes.
Fresh Thyme: Thyme and smoked cheese, regardless of type, go together.
How to Make Smoked Gouda and Ricotta Fritters
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prepare the Glaze
If you’re using my recipe for Sweet, Sticky, Spicy Bourbon Glaze (link in recipe card), be sure to prepare it ahead of time and set it aside to dip or drizzle these crispy fritters later. As it sits, it thickens.
2
Prepare the Fritter Batter
In a small bowl, combine 1 ½ cups whole milk ricotta, 1 ½ cups shredded smoked Gouda, ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon fresh thyme. Stir well to blend everything together.
In separate bowls, place ¾ cup flour, 3 large eggs (lightly beaten), and 2 cups panko. Make sure you’ve got a clean tray lined with parchment paper to place your fritters on as you assemble them.
3
Form the Fritters
Scoop about 1 ½ tablespoons of the cheese mixture at a time and roll into walnut-sized balls. Drop each ball into the flour mixture, rolling it gently to coat. Next, transfer the ball to the beaten eggs, ensuring it’s fully coated. Finally, roll the fritter in the panko, making sure it’s covered all around.
4
Chill the Fritters
Place the coated fritters on the parchment-lined tray. Once all the fritters are formed, cover them and place the tray in the refrigerator for at least 1 hour. If you’re prepping ahead, you can refrigerate these for up to 2 days before frying.
To freeze, place tray in freezer until solid, then transfer to freezer-safe plastic bags and freeze up to one month.
5
Fry the Fritters
Heat 3 inches of canola oil in a large skillet over medium-high heat, bringing it to 350°F (use a candy thermometer to make sure it’s at the right temperature). Carefully drop the fritters into the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown, about 1 to 2 minutes. Keep the fritters gently moving in the oil to ensure even frying.
If frozen, THAW in refrigerator, then fry according to recipe instructions until crispy. Do not fry frozen.
6
Serve
Remove the fritters from the oil using a spider strainer. Place them on paper towels and let them cool slightly. If desired, sprinkle with flakey sea salt for extra flavor. Serve your cheese fritters warm, with Sweet, Sticky, Spicy Bourbon Glaze and enjoy!
No glaze, no problem – drizzle with a tablespoon honey, hot honey, or homemade honey mustard.
7
Jeepers, Look at That Cheese Pull!
Obsess over golden orbs of melty goodness!
Beer Wine and Cocktail Pairings
For beer, a Pilsner or a crisp IPA is a great choice. Their bright acidity and subtle bitterness perfectly balance the rich, cheesy flavor of the fritters.
For wine pairings, a dry Italian Chardonnay, Pinot Grigio, or Gewürztraminer are excellent choices. These wines bring a crisp, fruity balance to the rich fritters, with Gewürztraminer standing out for its tropical fruity notes – specifically lychee – that beautifully complement the smoky flavors.
For a cocktail pairing, try a Tequila Soul Train or An Iced Apricot Bourbon Fizz. These refreshing drinks provide a nice contrast to the savory, smoky flavors of the fritters.
How To Serve
Serve these fritters warm for the ultimate experience, with the Sweet, Sticky, Spicy Bourbon Glaze on the side for dipping. Arrange them on a platter with a garnish of fresh thyme for a pop of color and a nod to the flavors inside. They’re perfect as a party appetizer, a game-day snack, or starter for a cozy dinner. Just be prepared—these golden, cheesy bites tend to vanish fast!
Make-Ahead, Storage, and Freezing
Store fully cooked, leftover fritters in an airtight container in the refrigerator for up to three days. For longer storage, freeze them by arranging the fritters on a parchment-lined baking sheet until solid, then transfer fritters to plastic bags for longer freezer storage. When ready to enjoy, thaw, then fry according to recipe instructions until crispy.
More Craveable Appetizers to Try
Smoked Gouda and Ricotta Fritters
Ingredients
- 1 ½ cups whole milk ricotta
- 1 ½ cups smoked gouda cheese, shredded
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon thyme leaves, may substitute dried
- ¾ cup all-purpose flour
- 3 large large eggs
- 2 cups Panko (Japanese-style breadcrumbs)
- canola oil
- Sweet, Sticky, Spicy Bourbon Glaze, optional
- flakey sea salt, optional
Instructions
- Prepare the Sweet Sticky Spicy Bourbon Glaze. Set aside. Glaze thickens as it cools.
- In a small bowl, combine ricotta, Gouda, salt, pepper, and fresh thyme. Stir well to blend everything together.1 ½ cups whole milk ricotta, 1 ½ cups smoked gouda cheese, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper, 1 tablespoon thyme leaves
- In separate bowls, place flour, eggs (lightly beaten), and panko. Make sure you’ve got a clean tray lined with parchment paper to place your fritters on as you assemble them.3 large large eggs, ¾ cup all-purpose flour, 2 cups Panko (Japanese-style breadcrumbs)
- Scoop about the cheese mixture at a time and roll into walnut-sized balls. Drop each ball into the flour mixture, rolling it gently to coat. Next, transfer the ball to the beaten eggs, ensuring it’s fully coated. Finally, roll the fritter in the panko, making sure it’s covered all around.
- Place the coated fritters on the parchment-lined tray. Once all the fritters are formed, cover them and place the tray in the refrigerator for at least 1 hour. If you’re prepping ahead, you can refrigerate these for up to 2 days before frying.
- Heat 3 inches of canola oil in a deep skillet over medium-high heat, bringing it to 350°F (use a candy thermometer to make sure it’s at the right temperature). Carefully drop the fritters into the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown, about 1 to 2 minutes. Keep the fritters gently moving in the oil to ensure even frying. Remove the fritters from the oil using a spider strainer and place them on paper towels to drain. Let them cool slightly. If desired, sprinkle with flakey sea salt while hot.canola oil
- Serve your cheese fritters warm, with a side of the Sweet, Sticky, Spicy Bourbon Glaze for dipping or drizzling over top. Honey and hot honey also pair beautifully!flakey sea salt, Sweet, Sticky, Spicy Bourbon Glaze
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Yes! Prepare the fritter mixture and freeze it for later. Just fry them when you’re ready.
Absolutely! Try apple-smoked cheddar, a low-moisture smoked mozzarella, or smoked Gruyère if you prefer. All add great flavor to these fritters.
