Fried ricotta with tomato and basil

August 8, 2011 (Last Updated: January 11, 2019)
Fried ricotta with tomato and basil recipe

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. 

Print Recipe

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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August 8, 2011 (Last Updated: January 11, 2019) By
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