Description
Tiny, golden bites with a crunchy shell and a lusciously soft ricotta center, finished with a glossy drizzle of honey. Perfect for a quick sweet snack or a showy little dessert.
Ingredients
Scale
- 1 cup whole-milk ricotta
- 1/3 cup finely chopped pistachios (plus a little extra for garnish if you like)
- 3 tbsp honey (plus extra for drizzling)
- 1/2 tsp vanilla extract
- Pinch of fine salt
- 1/3 cup plain all-purpose flour
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- Neutral oil for frying (vegetable, canola, or sunflower)
Instructions
- In a medium bowl combine the ricotta, chopped pistachios, 3 tablespoons honey, vanilla, and a small pinch of salt. Stir until evenly mixed.
- Cover and chill the ricotta mixture in the fridge for 15–20 minutes so it firms up and is easier to shape.
- Using a teaspoon or small scoop, portion the chilled mixture and roll into about 12–16 bite-sized balls (depending on exact size). Keep them chilled on a tray while you prepare the coatings.
- Set up a simple breading station: place the flour in one shallow dish, the beaten egg in another, and the panko in a third.
- Working with a few balls at a time, roll each one in flour, then dip into the beaten egg, and finally coat thoroughly in panko. Press the crumbs gently so they adhere.
- Heat about 1–2 inches of oil in a heavy skillet (or small pot) to roughly 350°F (175°C). If you don’t have a thermometer, oil should shimmer but not smoke.
- Fry the coated ricotta balls in small batches so the oil temperature stays steady. Cook 2–3 minutes, turning as needed, until they are deeply golden and crisp all over.
- Transfer the fried bites to paper towels to drain briefly. While still warm, place them on a serving plate and lightly drizzle with extra honey. Sprinkle with a few chopped pistachios if desired and serve right away.
Notes
- Quick tips
- Chill the filling well — cold ricotta holds its shape and prevents leaks during frying.
- Keep batches small so the oil doesn’t cool too much; that keeps the coating crisp.
- Panko gives the best crunch. Regular breadcrumbs work but won’t be as airy.
- If you prefer to avoid frying, bake at 400°F (200°C) for about 15–18 minutes, flipping halfway; texture will be less crunchy but still delicious.
- Storage
- Best eaten hot and fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 8–10 minutes to revive some crispness. You can shape and coat the bites ahead of time and freeze them on a tray; transfer to a bag and fry from frozen, adding a minute or two to the cook time.