• 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

    Serves: 4
    Cooking Time: 30 mins

    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.

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