Fried ricotta with tomato and basil – Food & Home Magazine
Would you be able to resist melted, salty cheese that's covered in gold crisp? If not, fried ricotta with tomato and basil is definitely for you.
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Ingredients
- 450g ricotta
- 30ml (2 tbsp) Parmesan, freshly grated
- 45ml (3 tbsp) cake flour
- 1 large egg
- sea salt
- freshly ground black pepper
- 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
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