Crispy Ricotta Fritters with Roasted Sweet Potato and Spinach Salad

These crispy ricotta fritters are the ultimate cheese-lover’s dinner. A blend of ricotta, Parmesan, panko and tempura batter creates a golden, crunchy exterior with a luscious, creamy center. Pan-fried to perfection, they’re served over a bed of fresh spinach alongside roasted sweet potatoes and toasted almonds for a satisfying contrast of textures and flavors.

This dish transforms simple ingredients into a restaurant-worthy meal. The sweet potatoes are roasted until caramelized, then tossed with a tangy lemon-Dijon dressing. The fritters are fried in batches until beautifully browned, then piled onto the salad for a hearty, vegetarian main that’s ready in under an hour.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

6 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel and dice sweet potato into ½-inch cubes. Toss with 1 tsp olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. In a large bowl, combine ricotta, Parmesan, panko, tempura batter mix, mayonnaise, 1 tbsp olive oil and a pinch of salt and pepper. Mix until a thick batter forms.
3. Heat 3 tbsp cooking oil in a large non-stick skillet over medium heat. Scoop rounded tablespoons of batter into the skillet, flattening slightly. Cook 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
4. In a small bowl, whisk together juice of ½ lemon, Dijon mustard, sugar and 3 tbsp olive oil. Season with salt and pepper.
5. In a large bowl, toss spinach with the dressing. Divide among plates. Top with roasted sweet potatoes and sliced almonds.
6. Arrange ricotta fritters over the salad. Serve immediately.

Recipe Tips

FAQ

Can I make the fritters ahead of time?

Yes, cook the fritters and reheat in a 350°F oven for 5-7 minutes to restore crispness.

Can I substitute the tempura batter mix?

You can use an equal amount of all-purpose flour mixed with 1/2 tsp baking powder as a substitute.

Is this recipe gluten-free?

No, it contains wheat from panko and tempura mix. For gluten-free, use gluten-free panko and a gluten-free batter mix.