How Do You Make Ricotta And Potato Cakes?
• Collect your ingredients and utensils. • Drain your ricotta cheese in a sieve for at least 10 minutes before use. As you want it to have as little moisture as possible press it gently with a spoon to squeeze any extra whey out. • Combine ricotta, Parmesan, seasoning and potato in a bowl using a stiff whisk, rubber spatula or a large spoon. Add the egg gradually and stir well. You want a smooth but stiff dough-like batter. Large eggs may make the mix too runny if your mashed potato already contained a lot of milk or cream. • Spread the flour onto a plate or shallow bowl. Using a spoon, scoop balls of the potato mix and roll in the flour until lightly coated. Put aside onto the tray or plate to continue with the next one until finished. • Heat a non stick or similar frypan with enough oil or clarified butter to prevent sticking. Fry the potato cakes until golden over medium heat. Wait until they have virtually cooked through before flipping them over. When crispy and golden, serve with
