Serves 1
Directions
- 1Mix the ricotta, Parmigiano, flour, baking powder, eggs, salt, pepper, parsley, and lemon zest.
- 2If the mixture feels too loose, add a little more flour.
- 3Heat olive oil in a skillet over low to medium-low heat.
- 4Spoon 1–2 tbsp of the mixture into the pan and gently flatten.
- 5Cook about 2 minutes per side, until golden and crispy. Flip carefully because they’re delicate.
- 6Serve with a squeeze of lemon.
Ingredients
- 1 lb cow’s milk ricotta
- 2 whole egg
- 1/2 cup Parmigiano Reggiano, grated
- 1 cup 00 flour
- 1/2 tbsp baking powder
- fresh parsley, finely chopped
- 1 whole lemon
- salt
- pepper
- olive oil
Equipment
skillet
Tips
- Ricotta can vary in moisture, so if they start falling apart while frying, add a little more flour to help bind the mixture.
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