Recipe

Pan-fried Fresh Ricotta

Recipe
1 Question

Photo by dawnviola

This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
Chef
dawnviola's Notes: Ricotta cheese is quick and easy to make at home, and if you use local, organic milk, you'll ensure you've got the freshest cheese. Ricotta, typically made from whey left over from the cheese...
Ricotta cheese is quick and easy to make at home, and if you use local, organic milk, you'll ensure you've got the freshest cheese. Ricotta, typically made from whey left over from the cheese-making process (but we're using whole milk) is made by acidification. Acid separates the curd, rather than rennet. This technique can also be used with goat's milk to make homemade goat cheese. Why make rather than buy? You can control every aspect of the cheese -- where the milk comes from, how much salt, how much acidity, all without preservatives and additives (check your labels, there is often guar gum in store-bought ricotta).

Expand Collapse

Makes 1 cup

For the ricotta: Ask a question about this ingredient

------------------------------------ Ask a question about this ingredient

1 quart whole milk Ask a question about this ingredient

2 tablespoons fresh lemon juice Ask a question about this ingredient

1 tablespoon white vinegar Ask a question about this ingredient

1 teaspoon kosher salt Ask a question about this ingredient

zest of 2 lemons Ask a question about this ingredient

------------------------------------ Ask a question about this ingredient

For the breading station: Ask a question about this ingredient

3 3 eggs, beaten Ask a question about this ingredient

1/4 cup milk Ask a question about this ingredient

1 cup quiona flakes Ask a question about this ingredient

1/2 cup rice flour Ask a question about this ingredient

1/2 cup tapioca flour Ask a question about this ingredient

1/2 teaspoon kosher salt Ask a question about this ingredient

------------------------------------ Ask a question about this ingredient

For the sauce: Ask a question about this ingredient

1 cup cherry tomatoes Ask a question about this ingredient

1 small garlic clove Ask a question about this ingredient

1/4 teaspoon kosher salt Ask a question about this ingredient

1 teaspoon freshly ground pepper Ask a question about this ingredient

Chopped fresh Italian (flat-leaf) parsley Ask a question about this ingredient

------------------------------------- Ask a question about this ingredient

For frying: Ask a question about this ingredient

1 cup sunflower oil Ask a question about this ingredient

kosher salt Ask a question about this ingredient

Make the ricotta: In a medium saucepan heat milk over medium heat until it reaches 180 degrees Fahrenheit. Remove pan from heat; add lemon juice and vinegar, stirring until curds form and separate from the liquid (whey). Line a fine mesh strainer with a layer of cheese cloth. Place strainer over a large bowl. Pour curds and whey into the strainer; set aside 30 minutes to drain. Transfer cheese to a medium bowl; stir in salt and zest. Form into patties; set aside.
Ask a question about this step
Set up the breading station: In a shallow dish stir together eggs and milk. In another shallow dish, stir together quinoa, rice, and salt.
Ask a question about this step
Make the sauce: In a food processor combine tomatoes, garlic, salt and pepper, pulse until smooth; season with salt and pepper to taste, set aside.
Ask a question about this step
Make the fried ricotta: In a large skillet heat oil over medium-high heat until shimmering. Dip cheese patties into egg mixture and then into breading mixture to coat. Place breaded cheese patties into hot oil and cook until golden brown, about 2 minutes each side. Remove from oil and sprinkle with salt to taste. Serve warm with tomato cruda and fresh parsley.
Ask a question about this step

3 Comments on Pan-fried Fresh Ricotta

checker added about 1 year ago

I'm pretty sure that battered and fried cheese is one of the most irresistible things in the world. Great recipe.

dawnviola added about 1 year ago

Oh gosh, @pauligall sorry about that! I had taken it out of the ingredients but forgot to remove from the method. The amount though, if you'd like to add it to the breading, is 1 teaspoon :-)

PaulieG added about 1 year ago

Wow! This looks amazing! Great picture, very informative headnote, and I love the fact that this is gluten free! One question though, I don't see the garlic powder in the breading station list of ingredients - can you please verify how much?