Fried Ricotta Cheese Salad with Sautéed Mushrooms

You will need a sheet of cheesecloth for this recipe. Inactive/chilling time: at least 1 hour.

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.

Add 1 tablespoon of canola oil to a deep sauté 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.

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.

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.

Assemble your salads by layering sautéed mushrooms, hard-boiled eggs, and fried ricotta on top of a bed of greens. Drizzle with your favorite dressing and enjoy!

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.