Ingredients for 10 cakes:
3/4 lb. ricotta
10 tbsp. flour
2 tbsp. sugar
1 egg
½ tsp. baking powder
Raspberry
Oil for frying
Mix all ingredients together then add raspberry and mix it gently. Put two tbsp. of oil in a large skillet over medium-high heat. When the oil is hot, carefully drop large spoonful of cake mix into the pan and form round cakes using a spoon. Reduce the heat to medium and cook, undisturbed, until cakes are browned on the bottom, 3-4 minutes. Turn them over and cook for another 4 minutes. Adjust the heat as necessary. Transfer cooked cakes to paper towels to drain. Add 1
tbsp. oil to the pan and repeat the process. Serve with fresh raspberries and syrup.
3/4 lb. ricotta
10 tbsp. flour
2 tbsp. sugar
1 egg
½ tsp. baking powder
Raspberry
Oil for frying
Mix all ingredients together then add raspberry and mix it gently. Put two tbsp. of oil in a large skillet over medium-high heat. When the oil is hot, carefully drop large spoonful of cake mix into the pan and form round cakes using a spoon. Reduce the heat to medium and cook, undisturbed, until cakes are browned on the bottom, 3-4 minutes. Turn them over and cook for another 4 minutes. Adjust the heat as necessary. Transfer cooked cakes to paper towels to drain. Add 1
tbsp. oil to the pan and repeat the process. Serve with fresh raspberries and syrup.
Sincerely yours,
Nellie
Nellie
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