Fried Ricotta Cheese Salad With Sautéed Mushrooms

Name: Fried Ricotta Cheese Salad With Sautéed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Ricotta Cheese, Drained With A Cheesecloth (see Note); 1/4 cups Shredded Parmesan Cheese; 1 Large Egg, Whisked; Salt And Black Pepper; 1 Tablespoon Panko Bread Crumbs; 2 Tablespoons All-purpose Flour (plus Extra For Dredging); 1/4 cups Canola Oil, Divided; 4 ounces, weight Crimini Mushrooms, Sliced; 4 cups Fresh Greens Of Choice; 2 Hard Boiled Eggs, Peeled And Sliced; Dressing Of Choice

Servings: persons

1-1/2 cup Ricotta Cheese, Drained With A Cheesecloth (see Note)
1/4 cups Shredded Parmesan Cheese
1 Large Egg, Whisked
Salt And Black Pepper
1 Tablespoon Panko Bread Crumbs
2 Tablespoons All-purpose Flour (plus Extra For Dredging)
1/4 cups Canola Oil, Divided
4 ounces, weight Crimini Mushrooms, Sliced
4 cups Fresh Greens Of Choice
2 Hard Boiled Eggs, Peeled And Sliced
Dressing Of Choice

1
You will need a sheet of cheesecloth for this recipe. Inactive/chilling time: at least 1 hour.
2
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, salt, black pepper, panko breadcrumbs and flour until thoroughly combined. Cover and place in the freezer fro 45 minutes to 1 hour.
3
Add 1 tablespoon of canola oil to a deep saute pan, and heat over medium heat. Add the mushrooms and cook for 6-7 minutes or until brown and tender. Transfer the mushrooms to a small bowl, and wipe out the pan with a paper towel. You will use it later.
4
Place a small amount of flour in a shallow bowl. Take your ricotta cheese mixture and put tablespoon-sized scoops of the mixture into the flour. Roll the cheese gently into a ball. The mixture will still be very soft, so be gentle. Repeat for the rest of the cheese.
5
Add the remaining 3 tablespoons of oil into the pan, and heat over medium-high heat. In batches, add the cheese to the hot oil. They will flatten slightly as they cook. Cook for about 4-5 minutes on one side, until it is very brown. Flip the cheese carefully and cook for an additional 2-3 minutes or until brown. Transfer to a plate that has been lined with a paper towel to get rid of any excess grease.
6
Assemble your salads by layering sauteed mushrooms, hard-boiled eggs, and fried ricotta on top of a bed of greens. Drizzle with your favorite dressing and enjoy!
7
Note: Draining the ricotta cheese through a cheesecloth and squeezing will get rid of any excess moisture. Having too much moisture will make it difficult for the balls to hold their shape. Please do not skip this step.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup Ricotta Cheese, Drained With A Cheesecloth (see Note), 1/4 cups Shredded Parmesan Cheese, 1 Large Egg, Whisked, Salt And Black Pepper, and more.

Yes, Fried Ricotta Cheese Salad With Sautéed Mushrooms falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!