Pan-Fried Fresh Ricotta

• For the ricotta:
• 1 quart whole milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon white vinegar
• 1 teaspoon kosher salt
• zest of 2 lemons
• For the breading station:
• 3 3 eggs, beaten
• 1/4 cup milk
• 1 cup quiona flakes
• 1/2 cup rice flour
• 1/2 cup tapioca flour
• 1/2 teaspoon kosher salt
• For the sauce:
• 1 cup cherry tomatoes
• 1 small garlic clove
• 1/4 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• Chopped fresh Italian (flat-leaf) parsley
• For frying:
• 1 cup sunflower oil
• kosher salt

1. Make the ricotta:rn In a medium saucepan heat milk over medium heat until it reaches 180 degrees Fahrenheit. Remove pan from heat; add lemon juice and vinegar, stirring until curds form and separate from the liquid (whey). rnrnLine a fine mesh strainer with a layer of cheese cloth. Place strainer over a large bowl. Pour curds and whey into the strainer; set aside 30 minutes to drain. Transfer cheese to a medium bowl; stir in salt and zest. Form into patties; set aside.
2. Set up the breading station:rnIn a shallow dish stir together eggs and milk. In another shallow dish, stir together quinoa, rice, and salt.
3. Make the sauce:rn In a food processor combine tomatoes, garlic, salt and pepper, pulse until smooth; season with salt and pepper to taste, set aside.
4. Make the fried ricotta:rn In a large skillet heat oil over medium-high heat until shimmering. Dip cheese patties into egg mixture and then into breading mixture to coat. Place breaded cheese patties into hot oil and cook until golden brown, about 2 minutes each side. Remove from oil and sprinkle with salt to taste. Serve warm with tomato cruda and fresh parsley.

milk, lemon juice, white vinegar, kosher salt, station, eggs, milk, quiona flakes, rice flour, tapioca flour, kosher salt, cherry tomatoes, garlic, kosher salt, freshly ground pepper, fresh italian, sunflower oil, kosher salt

Taken from food52.com/recipes/10266-pan-fried-fresh-ricotta (may not work)