Ricotta Pancakes with Wild Garlic and Dill
Appetizers Lacto-Ovo Vegetarian Recipes Cheese Breakfast
Spring fritters, pan-fried. A new recipe that highlights the herb of the moment, wild garlic.
Ingredients
125 g ricotta
25 g Parmesan (or crumbly feta/sheep cheese)
1 egg
2 bunches wild garlic (75-100 g total)
4-5 sprigs dill
zest from 1/4 lemon
1 tablespoon all-purpose flour (20 g) + a few tablespoons flour for shaping
a little oil for greasing the pan
salt, black pepper
Servings: 2
Pieces: 6
How to prepare ricotta pancakes with wild garlic and dill
- Bring water to a boil in a small pot and add the wild garlic. Blanch for 1 minute, then transfer to a bowl of cold water. When the wild garlic has cooled, remove and squeeze very well to remove water in a kitchen towel or your fist. Chop the wild garlic.
- In a plate, mash the ricotta with a fork until soft. Add the egg and mix until it becomes like a cream.
- Add the finely grated Parmesan, lemon zest, chopped wild garlic and dill. Sprinkle with salt and then grind plenty of black pepper. Mix everything.
- Add the flour and mix again until homogenized. You'll get a soft batter that holds on a spoon. Don't add more flour - the batter shouldn't be dense.
- Grease a large pan with a little oil (like for crepes). Place on the stove to heat.
- Add a few tablespoons of flour to a wide plate.
- Take a heaping tablespoon of the pancake mixture and place it in the flour. Sprinkle flour on top of the mound. Then take the dough mound, sliding your hand underneath, and shape between your palms into a patty, shaking off excess flour while doing this.
- Place the dough patties in the heated pan, spaced apart (3-4 will fit per batch in a 26-30 cm pan). Flatten slightly in the center with your hand so they have even thickness. Cook for 2 minutes per side, until nicely browned.
- Remove from the pan (you can brush with a little olive oil) and serve warm or at room temperature. They're good with green salad and radishes or with yogurt.
