Frittelle di Ricotta

Nutrition · per serving

Steps

1. 1

   Let the ricotta drain in a sieve for about 5 minutes. Wash the organic lemon in hot water and finely grate the zest.

   250 g ricottafrom 1 organic lemon finely grated lemon zest
2. 2

   Whisk the eggs, sugar, lemon zest, and salt together in a bowl. Stir in the ricotta, then briefly fold in the flour and baking powder. The batter should be thick and should not be mixed for too long.

   2 eggs25 g sugarfrom 1 organic lemon finely grated lemon zest1 pinch salt250 g ricotta80 g wheat flour1 tsp, about 4 g baking powder
3. 3

   Heat a nonstick frying pan over medium heat and add the oil. Drop about 1 heaped tablespoon of batter into the pan for each pancake and gently spread it into a round.

   1 tbsp neutral vegetable oil for frying
4. 4

   Fry the pancakes for 2 to 3 minutes, until the underside is golden brown and bubbles appear on the surface. Flip and fry for another 1 to 2 minutes. Reduce the heat if necessary so they cook through without becoming too dark on the outside.

5. 5

   Arrange the pancakes on plates, drizzle with honey, and sprinkle with the chopped nuts. Serve with lemon wedges, if desired.

   40 g honey30 g chopped walnuts or almondsas desired lemon wedges

Origin & History

Ricotta pancakes are part of the Italian tradition of simple sweet batters, in which fresh ricotta gives the pancakes an especially tender, creamy texture. Similar frittelle are prepared regionally for breakfast, dessert, or as a festive snack.