Fried ricotta
“From supporting role to centre stage, vegetables are a meal in themselves.”
- 500g fresh ricotta*
- 2 whole eggs
- 1 tbsp grated parmesan
- salt and pepper
- flour for dusting
- olive oil for frying
* If the ricotta is very fresh, it will be a little wet and difficult to cut. Place in a colander and allow to drain for a few hours in the fridge.
These crunchy, golden little morsels make a great start to a meal with either a crisp green salad, some slow-roasted tomatoes or even sauteed mushrooms. Eat them while they're hot.
Method
Slice the ricotta into 1cm-thick pieces and place on kitchen paper. Whisk the eggs together with the grated parmesan, a little salt and some pepper. Place flour in a bowl. Heat a large frying pan with enough olive oil to come 1cm up the sides. When hot, dust a few pieces of ricotta in flour, dip into the egg mix and ease into the pan. Cook a few slices at a time, turning so that they become golden on both sides. Remove with a spatula and sit them on kitchen paper while you cook the rest. Serve immediately.
Serves: 4 as a starter
