Sweet and Savory Mardi Gras Ricotta Fritters


By Megan of Take a Megabite


I rang in the New Year in New Orleans. It was a constant party with great music, a fun atmosphere and delicious food. One of my favorite meals from the trip was both sweet and savory – a sandwich that used a donut as the “bread!” I also enjoyed my fair share of powdered sugar beignets and crawfish “kickers.” The equally delicious, but different tastes helped inspire my new Sweet and Savory Mardi Gras Ricotta Fritters.


This duo of fritters reminds me of my time in New Orleans, and I hope the flavors are an indulgent getaway for your taste buds too! The sweet ones are soft in the center and slightly orange-scented. Super delicate and dreamy inside with a crunchy fried outside.


The savory ones have big chunks of shrimp and andouille sausage, and with the semi-spicy tomato sauce, they are little flavor bombs. Make these for a dinner appetizer, or for brunch, and celebrate Mardi Gras tomorrow wherever you are!


Sweet and Savory Mardi Gras Ricotta Fritters
By Megan of Take a Megabite
Servings: 6-8

For Base:

2 1/2 cups flour

4 teaspoons baking soda

1/2 teaspoon salt

1 15-ounce container Wisconsin ricotta cheese

4 eggs


For Sweet Fritters:

1/2 cup powdered sugar, plus additional to serve

1 teaspoon vanilla

Zest of 1 orange

1/2 teaspoon cinnamon


For 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
For 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


Cooking Directions:


For 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.


Pour oil into large Dutch oven to depth of 3 inches and heat to 350°F. 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.


Repeat frying process with savory fritters. Transfer to paper–towel-lined baking sheet, sprinkling with parmesan cheese.


For 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.

Find more Mardi Gras recipes on EatWisconsinCheese.com.