Best 9 Fried Ricotta Patties With Tomato Salad Recipes

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Fried ricotta patties are a flavorful and unique Italian dish consisting of creamy ricotta cheese molded into patties, coated in breadcrumbs, and fried until golden brown. These crispy outer patties filled with a soft and fluffy ricotta center can be a delectable treat, especially when served with a refreshing and tangy tomato salad. With endless opportunities for customization, fried ricotta patties can satisfy various taste preferences and make a great addition to any meal.

Let's cook with our recipes!

FRIED RICOTTA WITH A LITTLE TOMATO SALAD



Fried Ricotta With a Little Tomato Salad image

Recipe from "Jamie's Italy," by Jamie Oliver

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 pound fresh ricotta cheese, drained
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1 1/2 tablespoons all-purpose flour
Coarse salt and freshly ground black pepper
1 large egg
2 ripe tomatoes, halved, seeded, finely chopped and drained
2 fresh basil, stems chopped and leaves torn
1 red chile, ribs and seeds removed and finely chopped
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
Olive oil, for frying
Pinch of freshly grated nutmeg, for serving

Steps:

  • In a large bowl, mix together ricotta with Parmesan, flour, pinch of salt, and egg. Season with pepper; refrigerate until ready to cook.
  • In a medium bowl, mix together the tomatoes, basil, and chile. Season with salt and pepper. Drizzle with extra-virgin olive oil and vinegar. Gently stir to combine.
  • Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. Working in batches, drop the ricotta mixture a tablespoon at a time into the skillet, taking care not to crowd the fritters. Cook, turning once until browned, about 2 minutes per side.
  • Transfer cooked fritters to a paper-towel-lined plate, sprinkle with salt and nutmeg. Serve immediately with tomato mixture.

FRIED GREEN TOMATO SALAD WITH BALSAMIC VINAIGRETTE DRESSING



Fried Green Tomato Salad with Balsamic Vinaigrette Dressing image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

Coconut oil, for frying
1 1/2 cups cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground pepper, plus more for seasoning
3 eggs, beaten
1 cup all-purpose flour
2 green tomatoes, sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Pinch salt and ground pepper
1/4 cup olive oil
1 pound mixed greens
1/2 cup crumbled feta cheese
1/4 cup slivered almonds
2 peaches, pitted and thinly sliced

Steps:

  • For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat.
  • In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
  • For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.
  • To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.

HEIRLOOM TOMATOES WITH HERBED RICOTTA



Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
  • With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
  • When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

BEST CHICKEN PATTIES



Best Chicken Patties image

Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.

Provided by Natalie Titanov

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 6

Number Of Ingredients 9

18 ounces ground chicken
1 onion, finely chopped
1 bunch fresh parsley, finely chopped
1 egg
2 cloves garlic, crushed, or more to taste
sea salt and freshly ground black pepper to taste
2 tablespoons mayonnaise
¼ cup all-purpose flour, or as needed
3 tablespoons vegetable oil

Steps:

  • Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
  • Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
  • Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g

SLOW COOKER RICOTTA-SPINACH POLENTA WITH TOMATO SALAD



Slow Cooker Ricotta-Spinach Polenta with Tomato Salad image

Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

Provided by Sarah DiGregorio

Categories     Slow Cooker     Cornmeal     Tomato     Spinach     Dinner     Spring     Parmesan

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups polenta (not instant or quick-cooking)
2 tablespoons unsalted butter, cut into bits
Kosher salt
5 ounces baby spinach (about 5 loosely packed cups)
1 pint cherry tomatoes, halved
2 teaspoons extra-virgin olive oil, plus more for the eggs
2 teaspoons balsamic vinegar
Freshly ground black pepper
4 large eggs (optional)
1 cup grated Parmesan
1 cup whole or part-skim milk ricotta
Equipment
5- to 7-quart slow cooker

Steps:

  • Combine the polenta with 6 1/2 cups water in a 5- to 7-quart slow cooker. Add the butter and 2 teaspoons salt. Cover and cook on LOW until the polenta is thick and tender, about 6 hours.
  • With the slow cooker on LOW, stir the polenta well and then stir the spinach into the polenta in 2 batches, covering the cooker and letting the first batch wilt before adding the second, about 5 minutes per batch.
  • Meanwhile, in a medium bowl, toss together the tomatoes, oil, and vinegar. Season the tomato salad with salt and pepper.
  • Optional: Pour a thin layer of oil into a large skillet over medium-high heat and crack 4 eggs into the pan. Season the eggs with salt and pepper and cook until the whites are golden brown, lacy on the edges, and just set in the middle, and the yolks are still a little jiggly, about 3 minutes.
  • Fold the Parmesan and ricotta into the polenta. Taste and season the polenta with salt if necessary. Stir in warm water by the tablespoon if the polenta is looking too thick for your taste-keep in mind it will continue to thicken as it cools. Top bowls of the polenta with the tomato salad and, if you like, the fried eggs.

FRIED GRITS PATTIES



Fried Grits Patties image

Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage!

Provided by Vicki in CT

Categories     Breakfast

Time P1DT3m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups grits
5 cups water
3 tablespoons butter
salt (to taste)
1/2 cup andouille sausage, finely diced
4 tablespoons cheddar cheese, shredded
1 tablespoon black pepper
1/4 cup oil
1 cup flour
1 cup Italian seasoned breadcrumbs
1 egg
3/4 cup milk

Steps:

  • In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
  • When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
  • The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
  • Heat oil in large skillet over medium high heat.
  • Prepare egg wash: Beat egg and milk together.
  • Dip patties into egg wash then flour then egg wash then bread crumbs.
  • Pan fry until golden.
  • Serve as side dish or under poached eggs.

Nutrition Facts : Calories 360.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 41.8, Sodium 349.1, Carbohydrate 47, Fiber 2.7, Sugar 1.1, Protein 8.5

SHIITAKE AND RICOTTA PATTIES



Shiitake and Ricotta Patties image

Categories     Food Processor     Mushroom     Tomato     Appetizer     Sauté     Quick & Easy     Parmesan     Ricotta     Basil     Gourmet

Yield Makes 8 patties, serving 2 as a light main course

Number Of Ingredients 10

1/2 pound fresh shiitake mushrooms
1/4 cup olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
2 cups coarsely chopped vine-ripened tomatoes (about 3/4 pound) freshly ground black pepper to taste
1/3 cup whole-milk ricotta
1/2 cup freshly grated Parmesan (1 1/2 ounces)
2/3 cup fresh basil leaves, washed well, spun dry, and chopped
1 large egg, beaten lightly
2 tablespoons vegetable oil

Steps:

  • In a food processor pulse mushrooms until ground coarse. In a heavy skillet heat 2 tablespoons olive oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring, until liquid they give off is evaporated, about 4 minutes. Cool mushrooms.
  • In a heavy saucepan cook onion and garlic in remaining 2 tablespoons olive oil over moderately low heat, stirring, until onion is softened. Add tomatoes, pepper, and salt to taste and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
  • While sauce is cooking, in a bowl stir together mushrooms, ricotta, Parmesan, basil, egg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands shape mixture into eight 2-inch patties, shaking off excess flour.
  • In a medium non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté patties in batches until deep golden, about 2 minutes on each side, transferring them to paper towels to drain.
  • Serve patties with tomato sauce.

TOMATO SALAD WITH RICOTTA, BROAD BEANS & SALSA VERDE



Tomato salad with ricotta, broad beans & salsa verde image

Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch

Provided by Rosie Birkett

Categories     Lunch, Side dish, Starter, Vegetable

Time 25m

Number Of Ingredients 13

650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways
½ red onion , finely sliced
100g podded broad beans
50g ricotta
1 pack flat-leaf parsley , leaves picked
3 tarragon sprigs, leaves picked
1 pack basil , leaves only
1 pack chervil , leaves only
1 clove garlic , finely chopped
1 tsp Dijon mustard
2 tbsp small capers , drained
150ml extra virgin olive oil
1-2 tsp good quality sherry vinegar

Steps:

  • Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
  • Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity - it needs to be punchy without losing the grassy, fresh flavour of the herbs.
  • Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
  • Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.

Nutrition Facts : Calories 418 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

PAN-FRIED MUSHROOMS WITH RICOTTA CHEESE



Pan-Fried Mushrooms with Ricotta Cheese image

Eat this dish as a side or my personal favorite is topping a grilled sirloin or peppered steak with the mushrooms and drippings. You can use whole or sliced mushrooms. Taste and add garlic powder and seasoned salt if you want more of a taste to it.

Provided by SteilishPike

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 6

¼ cup butter
1 pound button mushrooms, stems trimmed
2 tablespoons red wine vinegar
1 cube beef bouillon, crushed
1 teaspoon minced garlic
1 tablespoon ricotta cheese

Steps:

  • Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 2.6 g, Cholesterol 15.9 mg, Fat 6.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 114.3 mg, Sugar 1 g

Tips:

  • To make the ricotta patties more flavorful, use high-quality ricotta cheese and season it generously with salt, pepper, and herbs.
  • If you don't have bread crumbs, you can use crushed crackers or cornflakes instead.
  • Be careful not to overcook the ricotta patties, as they can easily become dry.
  • Serve the ricotta patties with a variety of dipping sauces, such as marinara sauce, pesto, or tzatziki sauce.
  • The tomato salad is a great way to add freshness and acidity to the dish. Be sure to use ripe, flavorful tomatoes.

Conclusion:

Fried ricotta patties with tomato salad is a delicious and easy-to-make appetizer or main course. The ricotta patties are crispy on the outside and creamy on the inside, and the tomato salad is refreshing and flavorful. This dish is sure to be a hit with your family and friends.

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