The world does not have enough melty, salty, golden-crisped cheese. Fried ricotta with tomato and basil is all you will ever need for a delicious side dish that’s full of flavours. Try not to eat all of these crispy delights by yourself.
Fried ricotta with tomato and basil
Ingredients
- 450g ricotta
- 30ml (2 tbsp) Parmesan, freshly grated
- 45ml (3 tbsp) cake flour
- 1 large egg
- sea salt and freshly ground black pepper, to taste
- 250g baby plum tomatoes, halved
- 125ml (½ cup) fresh basil leaves
- 1 red chilli, seeded and chopped
- 10ml (2 tsp) olive/avocado oil, plus a little extra for frying
- 10ml (2 tsp) red wine vinegar
Instructions
1
Beat the ricotta with a fork in a bowl, then mix with the Parmesan, flour and egg until well combined. Season and refrigerate for 15 minutes.
2
Toss the tomatoes, basil and chilli with the oil and vinegar and season.
3
Heat a dash of oil in a non-stick pan. Drop spoonfuls of the ricotta mixture into the hot pan and fry until golden brown and cooked through, about 2 minutes on each side.
4
Serve the fried ricotta warm, with the tomato mixture on the side.
