1 cup fresh ricotta 1 large egg, lightly beaten 1/4 cup flour Salt 1 cup extra virgin olive oil

Step 1 Divide the ricotta into four equal portions and form into disks about one-half- to three-fourths-inch thick. Dip in the egg. Dredge in the flour, and sprinkle generously with salt.

Step 2 Pour the olive oil into a small (8-inch) skillet and heat over medium-high heat until a pinch of flour sizzles when dropped in the pan. Slide the ricotta disks into the oil and fry until golden brown, about 1 minute. Carefully turn and cook the other side until golden, about 1 more minute. Remove and place on a paper towel to drain for a few moments. Serve warm.

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