Zucchini Pancakes With Herbed Ricotta Recipe

Name: Zucchini Pancakes With Herbed Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zucchini Pancakes; 2 zucchini; 2 extra large eggs; 3/4 cup AP flour; 6 tablespoons Romano cheese - shredded; 1/2 teaspoon baking powder; 1/4 cup milk; salt + pepper; vegetable oil for frying; Herbed Ricotta; 3/4 cup ricotta; 1/4 herbs - I use a combination or tarragon, dill, parsley, basil and chives; 1 clove garlic - blanched or roasted and minced; 2 teaspoons lemon juice; salt + pepper

Servings: persons

Zucchini Pancakes
2 zucchini
2 extra large eggs
3/4 cup AP flour
6 tablespoons Romano cheese - shredded
1/2 teaspoon baking powder
1/4 cup milk
salt + pepper
vegetable oil for frying
Herbed Ricotta
3/4 cup ricotta
1/4 herbs - I use a combination or tarragon, dill, parsley, basil and chives
1 clove garlic - blanched or roasted and minced
2 teaspoons lemon juice
salt + pepper

1
Slice off the ends of the zucchini and slice each zucchini into to 3 rounds, place in a colander and salt to remove some moisture, let sit for 20 minutes, rinse, blot dry and shred in a food processor.
2
Combine the flour, cheese and baking powder together. Combine the eggs and the milk and whisk to combine. Add the dry ingredients into the wet ingredients and combine, fold in the zucchini.
3
Heat enough oil to coat the pan, but not so it pools. Using a 1/3 cup measurement, scoop the batter in to the pan, cook pancakes over a medium heat for 2-3 minutes per side until browned. Keep warm in a 200 degree oven while you finish the remaining pancakes, adding oil to the pan if needed.
4
Combine all the ingredients for the herbed ricotta and serve on the side with the pancakes.

345

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 15 ingredients. The key ingredients include: Zucchini Pancakes, 2 zucchini, 2 extra large eggs, 3/4 cup AP flour, and more.

Yes, Zucchini Pancakes With Herbed Ricotta 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.

Zucchini Pancakes With Herbed Ricotta

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