Fried ricotta, a quick and delicious appetizer

A few ingredients are enough to bring a truly delicious appetizer to the table. We are talking about fried ricotta.

Fried ricotta is a recipe featured in culinary tradition of many regions of the central south. In essence, it is nothing but sliced ​​ricotta cheese, dipped in egg and breadcrumbs and then fried. Great to serve as antipastoit is really simple to prepare and ideal if you have rather dry ricotta to consume.

In fact, to prevent it from falling apart, the ricotta should be left drain off for a few days in the refrigerator so that it releases all the serious. Only then can you proceed with the creation of the recipe, giving the ricotta the shape you prefer, morsel or cutlet.

Fried Ricotta
Fried Ricotta

How to prepare the fried ricotta recipe

  1. First, put the cottage cheese in a colander and transfer it to the refrigerator to drain for a couple of days. We advise you to buy a quality product so that its flavour, albeit delicate, is perceptible once fried.
  2. Then cut it a slices of 1 cm thick or in cubes of 2 cm and pass them first in the flour, then in the beaten egg with a pinch of salt and finally in the breadcrumbs. Repeat the passage in the egg and bread to obtain a double crunchy breading.
  3. Heat a finger of seed oil in a pan and fry the ricotta until it is golden brown on all sides. Drain it with a slotted spoon and pass it on absorbent paper before serving while still piping hot.

Fried cutlet ricotta is perfect to serve as a second course, accompanying it with a tomato salad. Cut into cubes, on the other hand, it is ideal as an appetizer. Also, if you like the idea of ​​fried cheese, don’t forget the classic of the classics: mozzarella in a carriage!


Being a fried recipe, our advice is to consume it as soon as it is made so as to appreciate its crunchiness.

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