Dinner Tonight: Zucchini Pancakes With Dill And Fresh Ricotta Recipe Recipe

Name: Dinner Tonight: Zucchini Pancakes With Dill And Fresh Ricotta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ricotta cheese; Zest of 1 lemon; Salt and black pepper to taste; 1 cup flour; 1 cup seltzer water; 2-3 large zucchini (about 1 1/2 pounds), ends trimmed; 1/2 cup grated Parmesan; 1/2 teaspoon salt; 1/4 teaspoon dried dill; 1/4 cup olive oil

Servings: persons

1 1/2 cups ricotta cheese
Zest of 1 lemon
Salt and black pepper to taste
1 cup flour
1 cup seltzer water
2-3 large zucchini (about 1 1/2 pounds), ends trimmed
1/2 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 cup olive oil

1
In a small bowl, stir together the ricotta with the lemon zest, and season to taste with salt and pepper. If the ricotta seems too dry, stir in a little water and/or olive oil.
2
In a medium mixing bowl, whisk together flour and seltzer water to make a smooth batter. Grate zucchini on a box grater or using a food processor, and stir into the batter with the Parmesan, salt, and dill.
3
In a large (12-inch) skillet, heat the olive oil over medium heat until shimmering. Scoop the zucchini batter with a shallow, wide spoon into the skillet and flatten them carefully into thin pancakes in the skillet without crowding (no more than four at a time). Cook, flipping once, until golden, about 4 minutes per side. Serve with the fresh ricotta.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups ricotta cheese, Zest of 1 lemon, Salt and black pepper to taste, 1 cup flour, and more.

Yes, Dinner Tonight: Zucchini Pancakes With Dill And Fresh Ricotta Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dinner Tonight: Zucchini Pancakes With Dill And Fresh Ricotta Recipe

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