Ricotta cheese cakes in vegetable oil

Put the ricotta in a bowl. Beat in the egg, add sugar, mix.
Add flour, mix well.
Preheat a frying pan with 1 tbsp vegetable oil.
Using a wet spoon, we put the cheesecakes in the pan.
Fry on medium-high heat for 2 minutes.
Turn over, fry on low heat for 10-15 minutes.

Ricotta is a traditional Italian whey cheese. In the culinary world, there is an unspoken rule that arose due to experience: "Do not throw away anything that you do not need!" Ricotta is a classic example. It is prepared from the whey left over from the preparation of other varieties. Hence the name of ricotta cheese, which means "second-cooked". And although, in essence, it is not cheese at all, but the whole world calls it that way.
The production of ricotta on the territory of today's Italy began presumably in the Bronze Age. In the second millennium BC, cheese-making from whole milk was widely developed in these places. A large number of ancient boilers for churning and heating milk, as well as cheese graters found confirm this fact.
The process of cooking ricotta has not changed since its birth. The first step is to heat the serum (sometimes with additional acidification) to 85-90 degrees, as a result of which albumin and globulin collapse and float. After full ascent, the heating is stopped and the mass is cooled. Next, the curd clot is placed in cone-shaped baskets to remove excess moisture for 8-24 hours. Traditionally, willow baskets were used for the production of cheese, now plastic and metal are used. Then the ricotta is transferred to dry, cool rooms.
Let's look at what types of ricotta exist:

Ricotta Romana – is made from sheep whey left over after cooking Pecorino Romano with the addition of whole milk of sheep grazing only in the pastures of Tuscany (Toscana). The cheese has a bumpy texture, white color and sweet taste;

Ricotta di Bufala (Ricotta di Bufala) – made from the whey and milk of buffaloes in the provinces of Campania, Lazio, Puglia and Molise. White porcelain cheese has no crust. The texture is creamy and soft, the taste is delicate, slightly sweet.