Tomato pancakes
The tomato pancakes are very tasty and versatile pancakes that can be used as an appetizer, but above all they integrate well in a buffet.
I suggest you try both, both with ricotta cheese and feta and both fried and baked.
Tomato pancakes
Ingredients
- 400 gr feta or ricotta
- 700 gr tomatoes
- 300 gr red onions
- 80 gr pecorino cheese
- 80 gr parmesan
- 100 gr manitoba flour
- 80 gr cornstarch
- 15 gr salt
- Basil
Instructions
- Cut the tomatoes into cubes, add the onion into cubes, season with salt and sugar and let stand for a couple of hours.
- Drain, add ricotta or feta, pecorino cheese, basil, knead and then add the flour.
- Create some balls of about 40 gr in a baking pan with oil, use a pastry ring and create some disc shapes.
- Place the baking pan with the disks for half an hour in the freezer.
- Sprinkle with flour and fry in extra virgin olive oil, first on the side of the flour and then on the other.
- Alternatively, it is also possible to cook in the oven, without dusting the flour disks, at 180°C.