Ricotta Potato and Scallion Fritters
Ingredients
- 2 1⁄2 cups plus 1 tbsp. (9 oz.) rye flour
- 2 cups all-purpose flour, plus more
- 2 tbsp. melted unsalted butter
- 1 tsp. kosher salt, plus more
- 2 large eggs, lightly beaten
- 1 large russet potato, peeled and boiled until tender
- 3⁄4 cup ricotta
- 2 tbsp. finely chopped scallions
- Freshly ground black pepper
- Vegetable oil, for frying
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