🇮🇹 Italian

Ricotta Fritto Misto

Name: Ricotta Fritto Misto
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italian
Ingredients: for deep-frying Vegetable Oil; 1, in wedges Lemon; 2, beaten Eggs; 100 g All-Purpose Flour; 1 tsp Dried Oregano; 150 g Breadcrumbs; 300 g Ricotta

🇮🇹 Italian

A crunchy shell gives way to tender ricotta — the italian street-snack everyone fights over. Ready in 28 minutes including prep.

Prep 18 min Cook 10 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Lemon1, in wedges
Eggs2, beaten
All-Purpose Flour100 g
Dried Oregano1 tsp
Breadcrumbs150 g
Ricotta300 g

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Pat the ricotta dry and season with the dried oregano and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the ricotta in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with fresh parsley scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

Cook it with your pantry → Share this page: /dish/1395

Watch how it's made

Video: Autumn Fritto Misto · on YouTube