5) Wet your hands and form ONE round patty, about 2 inches in diameter and about 1/2 inch thick. If it falls apart, you will know to add more flour to the future patties. Mine was just right but you might need more flour depending on consistency of your ricotta (maybe about another 1/4 cup). Cook until golden brown, about 3-4 minutes per side.
6) Remove and place on place on paper towels to absorb excess oil.
7) Serve immediately or save for later. Serve the russian way with sour cream, the russian healthier way with greek yogurt, or my way with berry sauce. I also serves some fresh berries on the side for a complete breakfast.