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Spinach Ricotta Potato Pancakes




Source of Recipe


In Jennies Kitchen






List of Ingredients



• 1 large russet potato (10 ounces), peeled
  
• 1/2 cup packed, very well-drained steamed spinach, chopped
  
• 1/2 cup fresh ricotta
  
• 1 large egg, lightly beaten
  
• 2 tablespoons freshly grated Parmesan cheese
  
• Salt and freshly ground pepper, to taste
  
• Pinch of freshly grated nutmeg
  






Instructions



1. Fill a large bowl with ice water. Using a box grater, shred the potatoes into the bowl of ice water. When done, use a strainer or slotted spoon to transfer potatoes to a kitchen towel; gently squeeze dry. Let reserved liquid sit for 10 minutes so the starch can settle to the bottom.
   
   
   
2. Meanwhile, mix the spinach, ricotta, egg, Parmesan cheese and ricotta in a deep bowl. Season with salt, pepper and the nutmeg. Carefully pour off the water from the "starch" bowl, reserving the starch. Spoon the starch into the bowl with the spinach mix. Add the shredded potatoes and stir to combine.
   
   
   
3. Fill a skillet with 1/4-inch of canola oil and heat over a medium flame. Drop generous tablespoonfuls of the spinach-potato mixture into the heated oil. Cook until golden, about 4 to 5 minutes, then flip and cook for another 4 to 5 minutes until golden on other side. Transfer to a parchment or paper towel-lined baking sheet to drain. Sprinkle with a bit of sea salt immediately, if desired. Serve warm.
   
   
   






Final Comments


makes 10 to 12

Note : These also reheat with delicious results in a preheated 350º oven for about 6 minutes, turning halfway through cooking time. If you really want to plan ahead, make a double batch and freeze the cooled leftovers, stored in a zip-top plastic bag