- Used whole milk ricotta (15oz) and squeezed it using cheese cloth (*could have done a better job with this as there was still plenty of moisture which necessitated the use of more flour)
- Used double the amount of flour in the food processer
- Fried in a cast iron skillet - make sure to patiently wait for it to heat up before adding high smoke point oil (peanut, for example). Fry on low heat or they will burn.
-Serve with preserves, apple butter, sweetened condensed milk, sour cream (traditional) or anything else that tastes good with them.
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