Smoked Gouda and Ricotta Fritters

A blue bowl containing crispy, golden-brown arancini, with one piece cut open to show its creamy filling.

5 from 1 vote

These Smoked Gouda Ricotta Fritters are a cheesy, crispy treat that’s perfect for parties. The blend of rich Gouda and creamy ricotta will leave you craving more!

Prep Time30

Cook Time15

Chill Time1

Total Time1 45

Course: Appetizer, Snack

Cuisine: American, Southern

Servings: Fritters

Author: Jenny DeRemer

Cost: $0.41 per fritter

Equipment

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

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 pinch of flakey sea salt if desired and garnish with additional fresh thyme leaves.

Bourbon Glaze - prepare it first and set it aside.

Leftover and Storage - place fritters in an airtight container and refrigerate for up to three days. To Reheat - preheat oven to 375°F and arrange leftover fritters on a parchment-lined cookie sheet. Warm in preheated oven for 7 to 10 minutes. Fritters may collapse if left in too long. Allow 2 to 3 minutes to rest before enjoying as fritters will be HOT.

Make-ahead Fritters - prepare the fritter mixture in advance, assemble and arrange them on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer frozen fritters to plastic bags and freeze for up to a month. Thaw before frying to prevent dangerous oil splatters and ensure even cooking.

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