Young Zucchini-Farmer Cheese Or Ricotta Pancakes

1. 1

   Line a large bowl with a clean tea towel or cheese cloth; grate Zucchini into towel; enclose them in the towel and squeeze out as much moisture as you can. Open up the towel and sprinkle some salt all over the grated Zucchini. Close the towel and set aside.

2. 2

   To another mixing bowl add cheese, herb, garlic, salt and pepper and mix until well incorporated.

3. 3

   Ones again squeeze the remaining moisture from the grated Zucchini; add them to the cheese mixture and mix in well.

4. 4

   Stir in the eggs and then using a rubber spatula fold in the flour- baking powder mix until well combined. Let stand for about 15-20 minutes.

5. 5

   Add enough canola oil or clarified butter to coat the bottom of a saute pan and let it heat on medium. Using a tablespoon or a small ladle, spoon the batter into the hot pan.

6. 6

   Cook until each side is golden brown and crispy. It will take approximately 3-4 minutes per side.

7. 7

   Place the cooked cakes on a paper towel lined platter to soak up some of the excess oil. Serve immediately with a dollop of sour cream or your favorite sauce and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.