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In a bowl, mix ricotta, eggs, salt, pepper, and Parmigiano until smooth.
Fold in flour, baking powder, and parsley. Add extra flour if needed to bind.
Heat olive oil on low, spoon 1-2 tbsp of mixture into the skillet, and flatten.
Cook approx. 2 min/side until golden and crispy. Flip carefully. Be careful they cook quick!
Drain on paper towels, sprinkle with parsley, and enjoy warm!