Fried courgette ricotta balls in tomato sauce

Cook & Prep Time

50 min



Fried courgette ricotta balls in tomato sauce

A delicious and tasty dish bursting with flavour to delight friends and family.


  • 400g courgette, grate using a grater with large holes.
  • 200g fresh ricotta
  • breadcrumbs, as needed
  • grated parmesan, as needed
  • sage leaves, finely chopped as needed
  • parsley leaves, finely chopped as needed
  • 4 eggs, beat
  • salt and pepper
  • a few sprigs of basil
  • sunflower oil for frying
  • 500g tomato passata (pureed tomatoes)
  • 1 onion
  • chilli pepper, optional


Step 1

Mix the grated courgette, fresh ricotta, grated parmesan, beaten eggs, salt, pepper, breadcrumbs, finely chopped sage leaves and chopped parsley in a large bowl until the mixture is well blended and smooth. Shape the courgette ricotta mixture into round balls. Place them on a plate lined with baking paper and let them rest in the freezer for 10-15 minutes.

Step 2

Meanwhile, heat extra virgin olive oil in a saucepan over medium heat and fry the chopped onion and chilli pepper until golden. Add the tomato passata. Simmer for 20 minutes. Add a little water if necessary.

Step 3

Heat the sunflower oil in a saucepan and deep fry the courgette ricotta balls until golden brown and crispy. Drain them on paper towels to remove excess oil.

Serve the fried courgette ricotta balls with tomato sauce and garnish with fresh basil.