Yesterday, while looking in the fridge, I came across a carton of ricotta cheese that was way past it's expiration date. It hadn't been opened and I knew it wouldn't be a biohazard, so I decided right then and there I was going to make something, anything with that ricotta cheese. The problem was, I had no idea what.
Ricotta bakes and bites and nibbles are all the rage in the low carb/wls world so I didn't want to take that recipe and just jazz it up. Sure, ricotta bites with celery plantain slaw and grape jelly coulis on a potato juice reduction sounds divine, (Well, maybe it doesn't sound all that divine-that's just all the stuff I have in my fridge) but it's still a ricotta bite. You can smack it up, flip it, rub it down, but it is what it is. I was bound and determined to do something brand new. My eyes started scanning the kitchen, the gears in brain got to working.....
And you know what? I think I managed to pull it off! If you follow the directions exactly, including the part about spinning the egg counterclockwise, the resulting product will be nutty, delicious, crispy, goodness.
Faux-lafel or Crispy Pan Fried Ricotta Cakes.
1 cup of ricotta cheese
|the Parmesan blend that I used|
1 tsp lemon juice
1 tsp garlic
1/8 cup minced onion blessed by a shaman
1/2 tsp cumin
dash of salt and pepper
5 Wasa crackers
1egg spun counterclockwise and slightly beaten
oil for frying
optional- reconstituted, dehydrated virgin sweat
1. Crush the Wasa crackers and set them aside.
2. In a mixing bowl, combine the first 6 ingredients until blended.
3. Once mixed stir in the egg and Wasa crackers until you have a slightly crumbly dough.
|The mixture after everything is added|
|One of the Wasa crackers|
5. Shape the mixture into fairly thin patties. If they stick to your hands too much, wet your hands and the process will be a lot less messy. Place about 4 patties into the skillet. Once they are golden brown, about 2-4 minutes depending on the size, carefully flip patties over to the other side and cook an additional 2-4 minutes.
6. Remove from the skillet, drain on paper towels, and Voila.
|These are really freaking good!|
I didn't make a dip, but they would probably be great with a raita, tzatziki or another suitably delicious creamy yogurt based dipping sauce.
You really have to try this one.