Author Notes
From the summer evening when I only had zucchini and ricotta on hand and an abundant herb garden and dinner had to happen somehow. —Summer of Eggplant
Ingredients
- Zucchini Pancakes
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2
zucchini
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2
extra large eggs
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3/4 cup
AP flour
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6 tablespoons
Romano cheese - shredded
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1/2 teaspoon
baking powder
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1/4 cup
milk
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salt + pepper
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vegetable oil for frying
- Herbed Ricotta
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3/4 cup
ricotta
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1/4
herbs - I use a combination or tarragon, dill, parsley, basil and chives
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1
clove garlic - blanched or roasted and minced
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2 teaspoons
lemon juice
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salt + pepper
Directions
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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.
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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.
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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.
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Combine all the ingredients for the herbed ricotta and serve on the side with the pancakes.
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