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Wednesday, July 13, 2011

Recipe: Crispy Pan Fried Ricotta Cakes aka Low Carb Falafel


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
3/8 cup of shredded Parmesan cheese
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
4. Add enough oil to a skillet to cover the bottom.  Heat on medium low. This is important because the will brown very quicky.
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.

15 comments:

  1. I am in heaven!.. This is VERY DSer Friendly!.. <3

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  2. that's what I thought as I was making this! I even tagged it with "duodenal switch"

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  3. When I try it I will let you know what I think! :)

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  4. Mmmmm, you had me at "crispy" :-)

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  5. this looks wicked! and i just have to try that costco chicken salad. damn girl, you're gonna make me cook!

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  6. Looks fantastic! Being added to the recipe folder!

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  7. Looks fab - thanks for sharing.
    Mitzi x

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  8. Totally diggin' this one! I'm post-op RNY but am always looking for new stuff to try! I bet I could even get the Offspring to eat this.....*rubbing hands together maniacally*

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  9. Your Faux-lafel or Crispy Pan Fried Ricotta Cakes sound great but I have qustions.

    Did you use low fat ricotta, do any of your recipies have nutritional breakdowns? Also, as for the oil, I'm conserned that it adds too much fat to the cakes, can you use cooking spray or olive oil?

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  10. I'm more concerned with the carbohydate content of the food that I eat post surgically rather than the fat content. I've lost really well eating this way, BUT you have to do what works for you.
    you can use whatever poil suits your fancy and I've found a good way to get just the right amount is to use a pastry brush.

    thanks for commenting, anonymous :)

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  11. I used this with a couple of modifications:

    I used a low-fat ricotta (Kraft), curry powder instead of cumin, and 50 grams of ground pork rinds (0 carbs) instead of the Wasa crackers. I would like to stress to just cover the bottom of the pan with the oil to cook, and add no more. Mine made 12 patties an they were absolutely delicious!! Thank you so much for this!!

    -Kim

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    1. Thanks, Kim. I really appreciate your input. There are porkophobes living in my house so I couldn{t use pork rinds for the test. Maybe the next time I make them, I'll try half and half.
      Buen Provecho

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  12. Crushing them with the pork rinds is the seller for me. I'm all late, & what not, but I've eaten them as early as 3 weeks from my Duodenal Switch surgery.

    I think I'm finally ready to make these, now that I've gotten a good grip on my carb monster.

    AND, if my mind doesn't wander again, I am gonna enter that yogurt sweepstates you got going on. =)

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  13. UPDATE: I finally fried these up. **crickets** <<< That's the sound of just straight up chewing. Making them again today.

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  14. Thank girl. I'm glad you liked them :)

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