Fried Ricotta

Method

1. Prepare the batter: mix rice flour and all-purpose flour (00) in a bowl. Add beer and sparkling water little by little, stirring until you get a thick, creamy consistency. Season with salt and pepper. Refrigerate until frying.
2. Prepare the marinara sauce: in a pan, heat oil and slice a clove of garlic. Fry until golden, almost like a chip. Add dried chili pepper and fresh chili pepper. Add canned cherry tomatoes (Pachino). Add a tiny splash of water to deglaze. Season with salt. Cook until the end of the recipe, then lightly crush the tomatoes with a fork. Optionally, blend for a smooth sauce. Finish with chopped parsley.
3. Prepare the lemon honey: in a small bowl, mix honey with a drop of water to thin it. Add lemon zest and black pepper. Stir.
4. Prepare the ricotta: drain the cow's milk ricotta well to remove excess whey. Cut it into sticks or cubes. Place in the freezer for 5 minutes before frying.
5. Heat oil to 180°C (350°F). Remove ricotta from freezer and batter from fridge. Dip each piece of ricotta into the batter, coating completely. Fry in batches, not overcrowding the pan. Gently tap the pieces to prevent sticking. Fry for about 5 minutes until golden and crispy.
6. Drain on paper towels. Season with salt immediately.
7. Plate: arrange fried ricotta on a serving dish. Spoon marinara sauce on one side and lemon honey on the other. Sprinkle with pecorino cheese and a little fresh parsley. Serve immediately.