Ricotta Fritters with Sumac and Pomegranate Syrup

Name: Ricotta Fritters with Sumac and Pomegranate Syrup
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (454 g) fresh whole milk ricotta, drained in a sieve for 10 minutes if very wet; 2 large eggs, at room temperature; ½ cup (60 g) all-purpose flour; 1 tsp (5 g) baking powder; ½ tsp (2½ ml) vanilla extract; ¼ tsp (1½ g) kosher salt; ½ cup (120 ml) pomegranate molasses; ¼ cup (60 ml) water; ¼ cup (50 g) granulated sugar; ½ tsp (1 g) ground sumac; 6 cups (1440 ml) neutral oil (vegetable, canola, or light olive oil), for frying; 1 tsp (2 g) ground sumac, for dusting; ¼ cup (30 g) roasted unsalted pistachios, finely chopped or roughly crushed (optional); ½ cup (80 g) fresh pomegranate arils (optional)

From the MyKitchenBank Kitchen

Delicate fried ricotta fritters dusted with ground sumac and drizzled with a glossy pomegranate molasses syrup. These light, pillowy treats balance creamy interiors with crispy exteriors and are finished with tart-sweet pomegranate flavor, crunchy pistachios, and a sprinkle of sumac for a vibrant finish.

Prep: 20 min
Cook: 12 min
Total: 32 min
Makes: 12 fritters (3–4 per person as a dessert)

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Ingredients

12 servings

For the fritters
1 lb (454 g) fresh whole milk ricotta, drained in a sieve for 10 minutes if very wet
2 large eggs, at room temperature
½ cup (60 g) all-purpose flour
1 tsp (5 g) baking powder
½ tsp (2.5 ml) vanilla extract
¼ tsp (1.5 g) kosher salt
For the pomegranate syrup
½ cup (120 ml) pomegranate molasses
¼ cup (60 ml) water
¼ cup (50 g) granulated sugar
½ tsp (1 g) ground sumac
For frying
6 cups (1440 ml) neutral oil (vegetable, canola, or light olive oil), for frying
For serving
1 tsp (2 g) ground sumac, for dusting
¼ cup (30 g) roasted unsalted pistachios, finely chopped or roughly crushed (optional)
½ cup (80 g) fresh pomegranate arils (optional)

Equipment (9)

Small saucepan
Medium mixing bowl
Whisk
Deep heavy-bottomed pot or Dutch oven
Candy/deep-fry thermometer
Slotted spoon
Paper towels
Small shallow bowl (for coating)
2 tablespoons or small cookie scoop

Steps

Before you start

Have all ingredients measured and at room temperature before you begin
Fill a deep pot with neutral oil and set a reliable thermometer nearby—oil temperature is critical for texture
Line a plate with paper towels for draining fried fritters
Make the pomegranate syrup first so it cools while you fry

1
Make the pomegranate syrup
- Combine pomegranate molasses, water, granulated sugar, and ground sumac in a small saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally, for 3–4 minutes until the sugar dissolves and the mixture slightly thickens.
- The syrup should coat the back of a spoon lightly.
- Remove from heat and set aside to cool to room temperature; it will thicken further as it cools.
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Ready when: Mixture is glossy and coats the back of a spoon; no longer boiling
Tip: Don't skip the sumac in the syrup—it adds subtle tartness and complexity.
2
Mix the ricotta batter
- In a medium bowl, whisk together drained ricotta and eggs until smooth and well combined (the mixture will be slightly thick and creamy).
- In a small bowl, whisk together flour, baking powder, vanilla, and salt.
- Gently fold the dry ingredients into the ricotta mixture using a spatula until just combined—do not overmix, as this will toughen the fritters.
- The batter should be thick but scoopable.
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Ready when: Dry ingredients are fully incorporated with no white streaks visible
Tip: Overmixing develops gluten and creates tough, dense fritters. Fold gently—a few lumps are fine.
3
Heat the oilOven 350°F / 175°C
- Pour 6 cups of neutral oil into a deep heavy-bottomed pot and insert a candy thermometer.
- Heat over medium-high heat until the oil reaches 350°F (175°C).
- Test the temperature with the thermometer, adjusting the heat to maintain this temperature throughout frying.
- The oil is ready when a tiny piece of batter sizzles and rises to the surface immediately.
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Ready when: Oil reaches and maintains 350°F (175°C); thermometer reading is stable
Tip: Use a deep pot—oil needs enough room to bubble and rise around the fritters. Oil that is too cool produces greasy, soggy fritters; too hot browns them on the outside before the inside cooks.
4
Scoop and fry the fritters
- Carefully scoop batter using a tablespoon or small cookie scoop (about 1 tablespoon per fritter), and gently slide it into the hot oil, working in batches of 4–5 fritters so they don't crowd the pan.
- Fry for 1.5–2 minutes on the first side until golden brown, then carefully flip using a slotted spoon.
- Fry for another 1–1.5 minutes on the second side until deep golden and cooked through.
- The fritters should puff slightly and float to the surface when done.
- Remove to a paper towel–lined plate to drain.
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Ready when: Fritters are deep golden brown on both sides and float steadily; centers are set when pressed gently
Tip: Don't fry too many at once—the oil temperature will drop, and fritters will absorb oil and become greasy. Keep the thermometer nearby and adjust heat to maintain 350°F (175°C).
5
Finish and serve
- While still warm, drizzle the fritters generously with the cooled pomegranate syrup.
- Dust with ground sumac and scatter with chopped pistachios if using.
- Serve immediately, while the fritters are still warm and crispy on the outside.
- Additional syrup can be served on the side for dipping.
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Ready when: Fritters are glazed and garnished; ready to serve
Tip: Serve within 5–10 minutes of frying while the fritters still have that crispy-tender contrast. Once they cool completely, they become cake-like.

Good to know

Tips

For extra fluffiness, separate the eggs: whisk yolks with ricotta, then fold in stiffly beaten egg whites just before folding in the flour mixture.
Ricotta varies in moisture content; if your batter feels too loose, add 1 tablespoon flour at a time until it reaches a scoopable consistency.
The sumac in both the syrup and on top creates a beautiful tart note that balances the richness of the fried fritters—don't skip it.
Make this recipe once you're confident with deep frying; maintaining correct oil temperature is key to success.

Make ahead

The pomegranate syrup can be made up to 2 days ahead and stored covered in the refrigerator. Warm gently before serving. Fritters are best eaten fresh but can be fried up to 3 hours ahead and served at room temperature (though they lose their crispy exterior).

Storage & reheating

Store cooled fritters in an airtight container at room temperature for up to 24 hours. They do not freeze well due to their delicate texture. To reheat, place on a baking sheet in a 300°F (150°C) oven for 5–8 minutes until just warm; they will not regain full crispiness. Syrup keeps refrigerated for up to 1 week; reheat gently before serving.

Substitutions

pomegranate molasses → Reduce 1 cup pomegranate juice with 2 tablespoons sugar in a saucepan until syrupy (about 15 minutes), then combine with 1 tablespoon lemon juice. Homemade pomegranate reduction makes a lighter syrup; the acidity from lemon juice mimics the tang of molasses.
fresh whole milk ricotta → Mascarpone (drained) or thick Greek yogurt. Mascarpone will yield slightly richer fritters; Greek yogurt creates a tangier, more delicate crumb. Drain each for 15 minutes before use.
ground sumac → Finely grated zest of 1 lemon mixed into the syrup, and lemon zest dusted over the finished fritters. Lemon is more acidic but provides similar brightness; sumac has earthier, slightly grape-like notes that lemon doesn't replicate exactly.
roasted unsalted pistachios → Chopped roasted almonds, toasted pine nuts, or pomegranate arils only. Pistachios provide color and nuttiness; almonds and pine nuts are good flavor matches, while arils add tartness.