400 gr ricotta
pinch of salt
2 tbsp sugar
4 – 6 tbsp AP flour
2-3 tbsp oil or butter for frying
In a large bowl, mix ricotta, sugar, salt, eggs and sieve the flour. Mix well until homogeneous.
Form 4 cm in diameter balls.
Heat oil In a non-stick pan. Fry mini cheesecakes on medium high heat first side until golden brown. Turn it over and press every ricotta ball lightly to make flat disks. Turn down the heat very low and fry with a lid on until golden brown.
Serve hot with honey, jam or sour cream.