Crispy Two Potato Pancakes with Ricotta Filling

Not just one potato pancakes, but two potatoes! Sweet potatoes, russets and carrots combine in this savory, sweet, crispy, creamy recipe that is filling, economical and a huge hit with the kids. It is also a great way to get them to eat their vegetables!

Crispy Two Potato Pancakes with Ricotta Filling

Potato and vegetable pancakes fried crispy and golden sandwiched with creamy ricotta. Yum! Frugal, company worthy and kid friendly! Serve these on top of a big salad and you’ve got a complete meal.

Serves 4

1/2 C Flour
3 Eggs, lightly beaten
2 C Potato, grated
1 C Carrots, grated
2 1/2 C Sweet potato or yam, grated
1/2 C Parmesan cheese - grated
2 Tb Parsley - flat leaf, chopped
Salt and pepper, to taste
Vegetable oil - for frying
1 C Ricotta cheese

Heat a skillet with a little oil over medium high heat.

In a bowl add flour and whisk in eggs, Add vegetables, parmesan, parsley and season with salt and pepper. Stir to combine.

Spoon 3 TB piles of the mixture in the pan and flatten slightly. Cook 2 to 3 minutes per side or until golden. Work in batches until all pancakes are cooked. Sandwich together potato pancakes spread with cheese. Serve hot.

Julie Languille - Easy Dinner Recipes and Online Dinner Planning

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