These delicious lush fritters with ricotta in combination with crispy bacon and spicy walnut mustard arugula are perfect for breakfast as a hearty and tasty dish.
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You will need
- For 6 persons:
- - 3/4 cup buttermilk (or fat-free kefir);
- - 2 eggs;
- - 250 g of ricotta cheese;
- - 1 1/2 cups of wheat flour;
- - 100 g semi-dried tomatoes, chopped;
- - 2 tablespoons of chopped green onions;
- - 1/4 cup of olive oil;
- - 12 thin long slices of bacon;
- - salt and pepper to taste;
- - 2 bunches of arugula.
Instruction manual
1
Beat buttermilk (or low fat kefir), eggs and ricotta in a large bowl until smooth. Sift the flour and add to the mixture. Season with salt and pepper to taste. Add finely chopped tomatoes and chopped green onions. Knead the dough.
2
Take a pan, pour 1 tbsp. tablespoon of olive oil and heat over medium heat. Bake pancakes for 2-3 minutes on each side, adding olive oil as needed.
3
When all the pancakes are ready, fry the thinly sliced long slices of bacon until golden crisp for 3 minutes on each side.
4
Put the pancakes on a plate, garnish with crispy bacon and arugula.