Comments on: zucchini, ham and ricotta fritters

By: Nicole

Nicole — Tue, 26 May 2009 04:52:57 +0000

These were really good, but little dry. I wonder if I cooked it too long? I left them a little longer on the first side because I was having trouble flipping them. Next time I’ll make them smaller (like another reader suggested) and will be heavier on the salt and pepper. But there will be a next time!

By: deb

deb — Sun, 24 May 2009 14:16:37 +0000

Ricotta works quite differently than harder cheeses in recipes -- it adds moisture and texture. But that isn't to say that others won't work. You'll have to play around with the recipe, as I've only made it the way it is shown above. Self rising flour is not the same as all-purpose flour. However, you can make your own self-rising flour at home.

By: Ali

Ali — Sat, 23 May 2009 19:34:49 +0000

Someone asked above “must I use self rising flour? Will good ol’ all purpose suffice?” I’m wondering the same, and didn’t see a response; if substituting all-purpose flour, any suggestions re: amount of baking soda/powder to add?

By: Ali

Ali — Sat, 23 May 2009 19:27:51 +0000

These look really good, but I’m not a fan of ricotta … any suggestions on substituting another cheese for ricotta, maybe grated mozzerella?

By: Gloria

Gloria — Wed, 01 Apr 2009 22:48:52 +0000

Tried these last weekend, mmmmmm delicious! They were so easy to throw together too – this may be a weekend morning favorite now!

By: Celeste

Celeste — Fri, 01 Dec 2006 17:46:26 +0000

I can’t help wondering how this would taste made with potato flour. I would probably not have the guts to flip such a large pancake though, and would end up making lots of smaller ones.

Something tells me this would be good leftover in a lunchbox.

By: M

Fri, 01 Dec 2006 03:02:57 +0000

Now that the month is over, will you please consider a NaBloPoYe(ar)? November was a damn good month for the Smitten Kitchen. Well done!

By: gisele

gisele — Fri, 01 Dec 2006 02:36:19 +0000

Deb,

You should check out Barbara’s blog over at http://winosandfoodies.typepad.com/ she started “Hay Hay it’s Donna Day”, a blogging event/competition which uses recipes from Donna Hay’s magazines. The winner of each event hosts the next. Currently I think risotto is the topic.

gisele

By: Sashikha

Sashikha — Fri, 01 Dec 2006 00:03:27 +0000

I have long been a fan of Donna, my father-in-law discusses her as though she is a part of our family because I use her recipes so often. They are so easy and taste great. Just bought the Christmas issue, and it’s full of flagged recipes waiting to be tried. Also thanks, for a great month of recipes & anecdotes, I’ve really enjoyed reading your adventures, kitchen & otherwise!

By: ombra

ombra — Thu, 30 Nov 2006 22:59:20 +0000

wow – I need to try that, we looooove basil…