andrew isabella

Ricotta Fritters

Chef Isabella's homemade ricotta recipe can be found  here.

Chef Isabella's homemade ricotta recipe can be found here.

Generously provided by Chef Andrew Isabella, No. 246


• 1 cup All Purpose Flour
• 1/2 teaspoon cinnamon
• 1 tablespoon baking powder
• 2 cups ricotta
• 1 cup whole milk
• 1/2 teaspoon vanilla extract
• 2 whole eggs


two large bowls, messing utensils, whisk, rubber spatula


1. Mix all dry ingredients together in a bowl. In a separate bowl, mix all the wet ingredients together.

2. Slowly add the dry mix to the wet, until completely combined. Mix until uniform

3. Scoop into a 350º fryer. Fry until golden brown.

4. Drain, then toss the ricotta fritters in powdered sugar. Serve with your favorite sauce: jam, jelly, and or honey.

Ricotta, Homemade

Chef Andrew Isabella (No. 246), recommends first making your own ricotta when creating his Ricotta Fritters.

Yields: 1 quart


• 1 gallon whole milk
• 1 quart heavy cream
• 1/2 gallon buttermilk
• 3 tablespoons sea salt
• 1/4 cup white distilled vinegar


large sauce pot, cheese cloth, colander, bowl


1. Heat the milk to about 170º on medium low heat. Add heavy cream and bring to about 170º.

2. Once it creates small bubbles on top, slowly add: buttermilk, salt and vinegar. The dairy will start to curdle. Cook until whey and cheese completely separate.

3. Pull off the heat and strain over cheese cloth. Once the ricotta dies, cool in the refrigerator and use as desired.