Place Torta Frita into a 340°F fryer. Cook until golden brown and cooked through in the center, about 3-4 minutes. Be sure to agitate the fryer basket throughout the cooking process to prevent the Torta Frita from sticking together.
Drain Torta Frita well. Season with kosher salt.
Slice prosciutto into 1/16" slices.
Lay prosciutto in rows along the right side of the plate, folding slices if needed, as shown in the photo.
Stack Torta Frita on top of a liner, along the left side of the plate, as shown in the photo.
Serve with a ramekin of Caciocavallo placed in between the prosciutto and the Torta Frita, as shown in the photo.
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