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Ingredients
  • 6 Yukon Gold potatoes (about 2½ pounds), peeled
  • 1 large onion
  • 2 large egg yolks
  • 3 garlic cloves, grated
  • 5 ounces finely grated Parmesan (about 1¾ cups)
  • 1 tablespoon finely grated lemon zest
  • Kosher salt
  • 2 tablespoons rice flour
  • ¾ cup plus 2 tablespoons canola oil
  • 1 cup ricotta (preferably Calabro)
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