Savoury Ricotta Snacks

Zurie's Note:

A simple low-carb savoury snack. It can even take the place of a carb like potatoes or rice, because it's filling. Crisply fried cumbled bacon or dried hot pepper flakes can be added to the mixture to add more oomph. I tried my idea in muffin tins first, but they were a little large. I've made it again, using patty tins. EDITED: I changed my mind about the patty pans -- they were too thin, and I think muffin hollows are still the best bet.

• Total Time: 37 mins
• Prep Time: 20 mins
• Cook Time: 17 mins

Ingredients:

Yield: 24 patties

• 1 lb ricotta cheese, fresh
• 1 large onion, finely chopped
• 2 tablespoons oil (for frying)
• 1 1/2 tablespoons balsamic vinegar
• 1/2 cup parmesan cheese, grated or 1/2 cup sharp cheddar cheese
• 1 tablespoon lemon zest (the zest of 1 lemon)
• 1 teaspoon black pepper, coarse
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 -2 tablespoon parsley, finely chopped
• 2 large eggs, beaten
• 3 tablespoons olive oil or 3 tablespoons flax seed oil

Directions:

1. Patty tins: if not nonstick, grease with butter or a spray.
2. For patties, which are fairly thin, set oven at 300 deg F/150 deg Celsius.
3. If you decide to use muffin hollows, heat oven to 325 deg F/160 deg Celsius.
4. Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
5. Fry the chopped onion in a little oil over high heat, stirring. When the onion bits have softened a little and just start to catch, add the balsamic vinegar (for flavour and colour). Stir well and fry a little longer, then take off the heat. The vinegar should cook away, leaving just the flavour.
6. Add the grated Parmesan, lemon zest, coarse pepper, salt, baking powder and parsley to the ricotta, and mix well by turning over and over.
7. Add the fried onion. Beat the eggs and add, then the olive oil, and mix to a moist consistency.
8. Fill patty pan hollows to the top, smoothing with a finger. (They don't rise much).
9. (Or fill muffin cups to the top). The recipe makes 7 muffins for me – I guess most muffin tins are the same size.
10. Bake patty tins for about 17 - 20 minutes, until edges are brown and tops start to colour.
11. Bake muffin size snacks for about 30 minutes.
12. Serve hot or cooled, not chilled. Handy for a quick snack with tea.

Reviews

[Chef #1226295]

I wonder if when my recipe printed out it was missing something, like flour or some other ingredient that would make these look more like the photos. There were half the indicated number of snacks, and I filled the muffin cups one half to two thirds full. They were oily and very salty and wet/soft, even after baking over 50 minutes. I ate two because I was half-starved, but the rest went into the trash.

[Sweet Baboo]

I too had ricotta that I wanted to use up, and chose this recipe because it was low carb. I had expected that I would have some leftover for a quick breakfast the next morning, but we ate the whole batch at dinner. I added some dried red pepper flakes, and used white balsamic vinegar, but otherwise followed the recipe. Instead of the patty pans I used regular non-stick muffin pans, using a medium sized muffin scoop to portion and I got twelve. The uncooked batter half filled the cups, but when baking it souffleed to fill the cup, and deflated to about 1/3-1/2 when cooled after baking. It took longer than 20 minutes to bake, but I'm not sure of the exact timing because I added an extra 3 minutes several times, and I lost count.

[MarraMamba]

Well over due review, this was made in the cold days of fall and loved but i forgot to review it! They are low carb except for me because i eat the whole batch at once!