Reviews Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 2043_friedricotta.jpg
Ingredients Ingredient Checklist 1 pound fresh ricotta cheese, drained 2 tablespoons freshly grated Parmesan cheese, plus more for serving 1 1/2 tablespoons all-purpose flour Coarse salt and freshly ground black pepper 1 large egg 2 ripe tomatoes, halved, seeded, finely chopped and drained 2 fresh basil, stems chopped and leaves torn 1 red chile, ribs and seeds removed and finely chopped 1 tablespoon extra-virgin olive oil 1 teaspoon red-wine vinegar Olive oil, for frying Pinch of freshly grated nutmeg, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 2043_friedricotta.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
2043_friedricotta.jpg
2043_friedricotta.jpg
Ingredients
Ingredients
- 1 pound fresh ricotta cheese, drained 2 tablespoons freshly grated Parmesan cheese, plus more for serving 1 1/2 tablespoons all-purpose flour Coarse salt and freshly ground black pepper 1 large egg 2 ripe tomatoes, halved, seeded, finely chopped and drained 2 fresh basil, stems chopped and leaves torn 1 red chile, ribs and seeds removed and finely chopped 1 tablespoon extra-virgin olive oil 1 teaspoon red-wine vinegar Olive oil, for frying Pinch of freshly grated nutmeg, for serving
Directions
In a large bowl, mix together ricotta with Parmesan, flour, pinch of salt, and egg. Season with pepper; refrigerate until ready to cook.
In a medium bowl, mix together the tomatoes, basil, and chile. Season with salt and pepper. Drizzle with extra-virgin olive oil and vinegar. Gently stir to combine.
Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. Working in batches, drop the ricotta mixture a tablespoon at a time into the skillet, taking care not to crowd the fritters. Cook, turning once until browned, about 2 minutes per side.
Transfer cooked fritters to a paper-towel-lined plate, sprinkle with salt and nutmeg. Serve immediately with tomato mixture.
Reviews
Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
9 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
9 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
All Reviews for Fried Ricotta With a Little Tomato Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fried Ricotta With a Little Tomato Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
