Cook the potatoes the day before, peel and grate them
Mix the cheese, egg, flour, sugar, cinnamon, vanilla powder, and grated lemon zest with the potatoes
Soak the sultanas in hot water until they swell, then drain and dry them, add everything to the other ingredients. If the dough does not come away from the bowl, add more flour
Cut the dough with a spoon and shape it into an oval
Fry the cakes on both sides until golden brown
Dust them with icing sugar while still warm
They are delicious served with apple jam
Cake Molds
Bain-marie
Fryer
Grater
Bowl
Wooden Spoon
Store the ricotta cakes in the refrigerator in an airtight container for up to 3-4 days.
Ricotta cakes are a traditional Italian dessert, perfect to enjoy at breakfast or as a dessert.
Italia
| Energy (kcal) | 197.15 |
| Carbohydrates (g) | 21.28 |
| of which Sugars (g) | 12.92 |
| Fat (g) | 11.03 |
| of which Saturates (g) | 6.42 |
| Protein (g) | 3.94 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.14 |
