An Easy Appetizer Perfect for Any Occasion

An Easy Appetizer Perfect for Any Occasion

These Crispy Ricotta and Kale Balls are the perfect dish to kick off a rustic meal, a picnic or an aperitif. Everyone will love them!

Ingredients for 18 small balls

– 250g Fresh Ricotta Cheese
– 100g Parmigiano Cheese Grated
– 2 Eggs
– 50g Sliced Bread
– Milk
– A bunch of fresh parsley
– 1 small cup of breadcrumbs
– Black pepper
– 100g fresh kale or 2 big spoons of Kale Pesto

– Peanut Oil to fry


  1. Wash the kale leaves. Cook them in a large pot of boiling salted water until wilted
  2. Use tongs to transfer cooked kale leaves to a bowl with cold water and ice to keep their bright green color
  3. Wring out excess water from kale with a fork. Blend the leaves with a little of olive oil and a small peeled garlic
  4. Soak bread (without crust) in milk until soft. Wash and chop the parsley
  5. Place into a large mixing bowl: ricotta cheese, grated parmigiano cheese, 1 egg, bread previously soaked in milk, chopped parsley, breadcrumbs, a sprinkling of black pepper and the kale sauce
  6. Knead all ingredients with hands until they are fully combined (add a little bit breadcrumbs if needed)
  7. Using your hands, roll the mixture into balls (you should make around 18)
  8. With a fork whisk 1 egg in a small bowl, and pour some breadcrumbs in another one
  9. Dip the balls in the beaten egg first, then roll them in the breadcrumbs to coat entirely
  10. Once all the ricotta and kale balls are ready, heat up enough oil to deep fry them in a large saucepan
  11. Fry the balls for a few minutes each side until golden brown. Remove them from the pan and place on a kitchen paper to remove excess oil. Serve warm

Buon Appetito!


  1. To make these balls I used the Kale Pesto that I did and froze a week before, see the recipe here.
  2. You can replace the kale with spinach if desired.
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