Fried ricotta
This recipe works best with a drier ricotta, one that has been drained of the whey. The quick cooking slightly warms and softens the ricotta. The olive oil enhances the flavor.
The fried cheese is lovely sprinkled with coarse sea salt, served on a bed of lemon and olive oil-dressed arugula or with sliced, ripe tomatoes.
From the story: Fresh and luscious
Divide the ricotta into four equal portions and form into disks about one-half- to three-fourths-inch thick. Dip in the egg. Dredge in the flour, and sprinkle generously with salt.
Pour the olive oil into a small (8-inch) skillet and heat over medium-high heat until a pinch of flour sizzles when dropped in the pan. Slide the ricotta disks into the oil and fry until golden brown, about 1 minute. Carefully turn and cook the other side until golden, about 1 more minute. Remove and place on a paper towel to drain for a few moments. Serve warm.
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