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1
Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater.
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2
(Youll need about 4 cups shredded zucchini.)
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3
Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
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4
Rinse the zucchini shreds under cool water in the colander.
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5
Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture.
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6
Set the shreds in a large bowl.
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7
Grate the onion into the bowl using the large holes of the box grater.
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8
Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
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9
Heat a large skillet over medium heat.
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10
Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup.
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11
Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
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12
Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes.
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13
If you cant fit all six into your skillet, youll need a little more oil for the second batch.
