- 8 ServingsServings
- 3 tablespoons part-skim ricotta cheese
- 2 tablespoons flour
- 2 tablespoons Sugar
- 2 teaspoons finely grated orange peel
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1/3 cup Golden raisins
- 1/4 cup vegetable oil
- 4 teaspoons confectioners\' sugar
1 Preheat oven to 350° F. Grate potatoes into a large mixing bowl. Stir in ricotta, flour, sugar, orange peel, baking powder and salt.
2 Add eggs and raisins; mix until well combined.
3 In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake.
4 Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 2 minutes, then flip and cook another 2 minutes or until golden brown. Transfer pancakes to a baking sheet while cooking the remaining pancakes.
5 Place cooked pancakes in the oven and bake 10 minutes or until pancakes are cooked through.
6 Garnish pancakes with a sprinkling of confectioners'' sugar and serve with applesauce, if desired.
Source: Idahdaho Potato Commisso