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Sweet and Savory Mardi Gras Ricotta Fritters

Sweet and Savory Mardi Gras Ricotta Fritters



  • 2 1/2 cups flour
  • 4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 (15-ounce) container Wisconsin ricotta cheese
  • 4 eggs

Sweet Fritters

  • 1/2 cup powdered sugar, plus additional to serve
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1/2 teaspoon cinnamon

Savory Fritters

  • 1/4 cup (about 2 ounces) grated Wisconsin parmesan cheese, plus additional to serve
  • 1 andouille sausage, chopped
  • 1/4 pound shelled cooked shrimp, thawed
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup corn meal
  • 1/2 teaspoon Hungarian paprika
  • 1/4 teaspoon black pepper
  • Vegetable oil, to deep fry

Tomato Sauce

  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 (28-ounce) can whole tomatoes
  • 1 roasted red bell pepper, chopped
  • 1 roasted jalapeño, chopped
  • 1/4 cup fresh basil, chopped


  1. Sweet Fritters: In large bowl, stir together all ingredients for base. Divide mixture evenly between two medium bowls. Add powdered sugar, vanilla, orange zest and cinnamon to one bowl. Stir until combined. In other bowl, stir in parmesan, sausage, shrimp, red pepper flakes, corn meal, paprika and black pepper.
  2. Pour oil into large Dutch oven to depth of 3 inches and heat to 350 degrees F.
  3. Working in batches, fry sweet fritters first. Scoop tablespoonful-amount from dough and drop into oil; fry 3-5 minutes or until deeply golden and cooked through, turning when necessary. Transfer to paper–towel-lined baking sheet. Sprinkle generously with powdered sugar.
  4. Savory Fritters: Repeat frying process with savory fritters. Transfer to paper–towel-lined baking sheet, sprinkling with parmesan.
  5. Tomato Sauce: Warm olive oil in saucepan over medium heat. Add garlic. Cook several minutes, until fragrant. Add remaining ingredients. Purée in blender or with immersion blender. Serve as dipping sauce for savory fritters.

Yield: 6 to 8 servings

Recipe and photo credit (used with permission): Wisconsin Cheese Marketing Board