Fried ricotta

Time Total time: 15
Yields Serves 4
Fried ricotta
(Los Angeles Times)

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.

This recipe works best with a drier ricotta, one that has been drained of the whey, such as Gioia. From Monica Girardi, who owns Gioia with her husband Vito Girardi. She serves it on its own. I like it on a bed of lemon- and olive oil-dressed arugula, with a slice of fresh, salted tomato or alongside a steak.

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